Baked Pasta with Eggplant
Baked Pasta with Eggplant is a delicious and comforting dish that brings out the best of Italian flavors. With layers of pasta, rich tomato sauce, and tender eggplant, this recipe is perfect for family dinners or a cozy night in. It is satisfying and easy to make, making it a winner for any home cook.
Why Make This Recipe
This recipe is great for many reasons. First, it’s a fantastic way to enjoy vegetables, especially if you like eggplants. Second, it’s a one-dish meal that combines protein, carbs, and veggies, so everyone will feel full and happy. Finally, it is an easy and fun recipe to prepare, perfect for both beginner cooks and those with a little more experience.
How to Make Baked Pasta with Eggplant
Ingredients:
- 2 eggplants (500 g), sliced
- 350 g penne pasta
- 400 ml tomato sauce
- 150 g mozzarella, shredded
- 50 g Parmesan cheese
- Olive oil
- Salt
- Pepper
- Basil
Directions:
- Start by slicing the eggplants and adding salt. Let them sit for about 30 minutes to draw out moisture.
- After 30 minutes, rinse the eggplant slices and pat them dry with a paper towel.
- Heat a little olive oil in a pan and fry the eggplant slices until they turn golden brown.
- In a pot, boil water and cook the penne pasta until it’s al dente, then drain it.
- Combine the cooked pasta with the tomato sauce, fried eggplant, and half of the mozzarella in a large bowl.
- In a baking dish, layer the pasta mixture and top with the remaining mozzarella and Parmesan cheese.
- Bake in a preheated oven at 190°C for 25 minutes or until it’s golden and bubbly.
How to Serve Baked Pasta with Eggplant
Once you take the Baked Pasta with Eggplant out of the oven, let it rest for a few minutes. Serve it hot on plates, garnished with fresh basil if you like. It goes well with a simple side salad or some crusty bread for a complete meal.
How to Store Baked Pasta with Eggplant
If you have leftovers, you can store Baked Pasta with Eggplant in the fridge. Place it in an airtight container for up to 3 days. You can also freeze it for longer storage. Just make sure to let it cool completely before sealing and storing. When you’re ready to enjoy it again, reheat in the oven or microwave.
Tips to Make Baked Pasta with Eggplant
- Make sure to salt the eggplants well and let them sit to remove bitterness.
- You can swap penne pasta for other types like rigatoni or fusilli based on your preference.
- For extra flavor, add chopped garlic or onions to the tomato sauce when mixing the pasta.
Variation
If you want to add some protein, consider mixing in cooked ground beef or spinach. For a vegan version, leave out the cheese or use dairy-free alternatives.
FAQs
Q: Can I use other vegetables instead of eggplant?
A: Yes! You can use zucchini, mushrooms, or bell peppers for a different twist.
Q: Can I prepare this dish ahead of time?
A: Absolutely! You can assemble the dish and store it in the fridge for a day before baking.
Q: What can I serve as a side dish with Baked Pasta with Eggplant?
A: A simple side salad or garlic bread pairs nicely with this dish.
Baked Pasta with Eggplant
Ingredients
For the Baked Pasta
- 2 pieces eggplants, sliced About 500 g
- 350 g penne pasta Can substitute with other pasta types
- 400 ml tomato sauce Add chopped garlic or onions for extra flavor
- 150 g mozzarella, shredded Reserve half for topping
- 50 g Parmesan cheese
- 2 tablespoons olive oil For frying the eggplants
- to taste salt For salting the eggplants
- to taste pepper
- to taste basil For garnishing
Instructions
Preparation
- Start by slicing the eggplants and adding salt. Let them sit for about 30 minutes to draw out moisture.
- After 30 minutes, rinse the eggplant slices and pat them dry with a paper towel.
- Heat a little olive oil in a pan and fry the eggplant slices until they turn golden brown.
- In a pot, boil water and cook the penne pasta until it’s al dente, then drain it.
- Combine the cooked pasta with the tomato sauce, fried eggplant, and half of the mozzarella in a large bowl.
Baking
- In a baking dish, layer the pasta mixture and top with the remaining mozzarella and Parmesan cheese.
- Bake in a preheated oven at 190°C for 25 minutes or until it’s golden and bubbly.
Serving
- Once you take the Baked Pasta with Eggplant out of the oven, let it rest for a few minutes. Serve it hot on plates, garnished with fresh basil if you like.
