Baked Eggplant (Aubergine), Tomato & Pasta Gratin
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 medium eggplants, sliced
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 (28 ounce) can tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces penne pasta
- 10 ounces mozzarella cheese, sliced
directions
- Heat the olive oil in a large saucepan.
- Add onion, garlic and saute until tender.
- Add tomatoes, tomato paste, basil and oregano and bring to a boil.
- Simmer 30 minutes until thick and season with salt and pepper.
- Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
- Drain on paper towels.
- Toss cooked pasta with the tomato sauce.
- Grease an 8 cup gratin dish 9 x 9.
- Arrange ingredients as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese.
- Bake uncovered about 30 minutes.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0