Baked Eggplant (Aubergine), Tomato & Pasta Gratin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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eggplant 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:
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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