Baked Pasta With Aubergines (Eggplants) Recipe

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Baked Pasta With Aubergines (Eggplants)
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Ingredients
13
Count
Nutrition
517
Calories
Total time
42
Minutes
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Ingredients:

Directions:

  1. Slice off both ends from the aubergines and discard.
  2. Slice the aubergines thinly.
  3. Arrange the slices in layers on a cutting board, sprinkling each layer with salt.
  4. Place the cutting board on a draining board, raised and supported on one side so that any liquid resulting from the purging process will drain into the sink. Then cover the slices of aubergine with a heavy weight (e.g., a large saucepan full of water) and leave for a couple of hours.
  5. During this time a somewhat bitter liquid will drain from the aubergines - this is the purging process, as it's referred to in Italy.
  6. After 2 hours rinse the slices and pat dry. Lightly flour the slices to prevent them from absorbing too much oil when they are fried.
  7. While the aubergines are 'purging' prepare the tomato sauce.
  8. Heat the oil in a frypan and gently fry the chopped onion and garlic until softened.
  9. Add the tomatoes with their liquid, sugar, salt, and freshly ground pepper to taste and cook on high, uncovered, for about 20 minutes, stirring frequently.
  10. When the sauce is reduced and thick, check the seasoning.
  11. Using a blender or food processor, puree the sauce.
  12. Start the water boiling for the pasta in a large pot.
  13. While the water is heating, fry the aubergine slices in hot olive oil, using plenty of oil and frying only a few slices at a time. Do not let the slices become too crisp. Drain each batch on paper towels and keep warm.
  14. Add salt and a few drops of oil (helps prevent the pasta from sticking together) to the boiling water and cook the pasta. Cook the pasta for only half the time stated in the directions as it will continue cooking during the baking process.
  15. Drain the pasta, toss with some butter, and add the tomato sauce, mixing well.
  16. Butter a deep ovenproof serving dish and spread a thin layer of pasta on the bottom.
  17. Cover this with a layer of the aubergine slices, and cover these slices with thin slices of mozzarella.
  18. Repeat these layers until you have used up all the ingredients, ending with a final layer of mozzarella.
  19. Dot the top with butter and bake at 425 degrees F for 20 minutes until melted and golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 516.82 Kcal (2164 kJ)
Calories from fat 377.81 Kcal
% Daily Value*
Total Fat 41.98g 65%
Cholesterol 8.51mg 3%
Sodium 352.47mg 15%
Potassium 103.28mg 2%
Total Carbs 19.19g 6%
Sugars 2.81g 11%
Dietary Fiber 1.43g 6%
Protein 17.73g 35%
Vitamin C 2.9mg 5%
Iron 63.5mg 353%
Calcium 461.1mg 46%
Amount Per 100 g
Calories 265.15 Kcal (1110 kJ)
Calories from fat 193.83 Kcal
% Daily Value*
Total Fat 21.54g 65%
Cholesterol 4.36mg 3%
Sodium 180.83mg 15%
Potassium 52.99mg 2%
Total Carbs 9.84g 6%
Sugars 1.44g 11%
Dietary Fiber 0.73g 6%
Protein 9.09g 35%
Vitamin C 1.5mg 5%
Iron 32.6mg 353%
Calcium 236.5mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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