Baked Pasta with Eggplant and Mozzarella

Baked Eggplant Pasta (Pasta con Melanzane al Forno)
Category: Pasta Dishes
Servings: 4

Ingredients

Instructions

1. Prepare the Eggplants:
   Start by cutting the eggplants into small cubes of approximately 1 cm. The smaller size helps them cook more evenly and quickly, absorbing the flavors from the sauce.

2. Sauté the Eggplants:
   In a large skillet, pour a generous splash of extra virgin olive oil. Add 2 cloves of garlic, which will infuse the oil with a wonderful aroma. Let the oil heat up for just a few moments, but be careful not to burn the garlic. Once the oil is hot, add the eggplant cubes. Sauté over high heat, stirring occasionally, until the eggplants are golden brown and tender, about 10-15 minutes. Once the eggplants are cooked, remove the garlic cloves and discard them. Add a few fresh basil leaves, torn into pieces, to enhance the flavor.

3. Cook the Pasta:
   While the eggplants are cooking, bring a large pot of salted water to a boil. Add the pennoni pasta and cook according to the instructions on the package, usually for about 10-12 minutes. Once the pasta is al dente, drain it, reserving a small amount of pasta water in case you need to adjust the consistency of the sauce.

4. Prepare the Mozzarella:
   Cut the mozzarella cheese into cubes that are roughly 1 cm in size. This will allow the cheese to melt evenly throughout the dish as it bakes.

5. Assemble the Dish:
   In a large pot, combine the cooked pasta with the tomato passata, stirring until the pasta is evenly coated in the sauce. Once well mixed, transfer the pasta into a baking dish. Spread it out evenly to form a nice base. Top the pasta with the cubed mozzarella, ensuring it is spread over the entire surface. Next, layer the sautéed eggplant on top of the mozzarella, covering the dish with a generous amount of eggplants.

6. Bake the Pasta:
   Preheat your oven to 240°C (460°F) and set it to grill (broil) mode. Place the baking dish on the top rack of the oven and bake for about 10 minutes, or until the mozzarella has melted and the top is nicely golden and crispy.

7. Finishing Touches:
   Remove the dish from the oven and let it sit for a minute or two to cool slightly. This will make serving easier and allow the flavors to settle. Sprinkle the baked pasta with freshly grated Grana Padano DOP cheese and a few more fresh basil leaves for garnish.

8. Serve:
   Serve your Baked Eggplant Pasta hot or at room temperature. This dish is rich in flavor, with the creamy mozzarella, tangy tomato sauce, and the tender, slightly smoky eggplants. Perfect for a cozy dinner or a special gathering!

Nutritional Information (Per Serving)

Enjoy your Baked Eggplant Pasta, a delicious Italian dish that’s comforting, flavorful, and sure to be a hit at any table. Whether it’s for a weeknight dinner or a gathering with friends, this dish offers a wonderful balance of textures and flavors.