Baked Eggplant (Aubergine), Tomato & Pasta Gratin

“eggplant”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large saucepan.
  2. Add onion, garlic and saute until tender.
  3. Add tomatoes, tomato paste, basil and oregano and bring to a boil.
  4. Simmer 30 minutes until thick and season with salt and pepper.
  5. Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
  6. Drain on paper towels.
  7. Toss cooked pasta with the tomato sauce.
  8. Grease an 8 cup gratin dish 9 x 9.
  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.
  10. Bake uncovered about 30 minutes.

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