Baked Pasta with Eggplant
A delicious and comforting Italian dish made with layers of pasta, rich tomato sauce, and tender eggplant, perfect for family dinners or a cozy night in.
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.
Notes
If you have leftovers, you can store Baked Pasta with Eggplant in the fridge in an airtight container for up to 3 days. It can also be frozen for longer storage. Reheat in the oven or microwave before serving.