Baked Eggplant (Aubergine), Tomato & Pasta Gratin ππ π§
Overview:
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4
- Calories per Serving: 645.3
- Rating: 3/5 β
- Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggplants |
| 2 tbsp | Olive oil |
| 2 | Onions |
| 2 cloves | Garlic |
| 1 | Tomatoes |
| 2 tbsp | Tomato paste |
| 2 tsp | Dried basil |
| 2 tsp | Dried oregano |
| To taste | Salt and pepper |
| 8 oz | Penne pasta |
| 10 oz | Mozzarella cheese |
Instructions:
-
Prepare the Tomato Sauce:
- Heat olive oil in a large saucepan over medium heat.
- Add finely chopped onions and minced garlic, sautΓ© until tender and fragrant.
-
Cook the Tomato Sauce:
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business - Stir in diced tomatoes, tomato paste, dried basil, and dried oregano.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30 minutes until it thickens to your desired consistency.
- Season with salt and pepper to taste.
-
-
Prepare the Eggplant:
- While the sauce simmers, heat more olive oil in a large skillet over medium-high heat.
- Slice the eggplants into rounds and fry them in batches until golden brown on both sides.
- Drain the fried eggplant slices on paper towels to remove excess oil.
-
Cook the Pasta:
- Cook the penne pasta according to the package instructions until al dente.
- Drain the pasta and toss it with the prepared tomato sauce until well coated.
-
Assemble the Gratin:
- Preheat your oven to 375Β°F (190Β°C).
- Grease an 8-cup gratin dish (approximately 9 x 9 inches) with olive oil.
- Arrange the ingredients in layers as follows:
- Spread 1/3 of the fried eggplant slices on the bottom of the dish.
- Layer with half of the tomato and pasta mixture.
- Add another layer of 1/3 of the eggplant slices.
- Place half of the mozzarella cheese slices on top.
- Repeat with the remaining tomato and pasta mixture, eggplant slices, and mozzarella cheese.
-
Bake the Gratin:
- Bake the assembled gratin, uncovered, in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the gratin from the oven and let it cool slightly before serving.
-
Serve and Enjoy:
- Serve the Baked Eggplant, Tomato & Pasta Gratin hot, garnished with fresh basil leaves if desired.
- Enjoy the hearty flavors and comforting textures of this delicious vegetarian dish!
Nutritional Information (Per Serving):
- Calories: 645.3
- Fat: 25.1g
- Saturated Fat: 10.7g
- Cholesterol: 56mg
- Sodium: 1111.5mg
- Carbohydrates: 86.3g
- Fiber: 24.2g
- Sugar: 19g
- Protein: 27g
Tips for Success:
- Be patient while simmering the tomato sauce to allow the flavors to develop and the sauce to thicken naturally.
- Ensure that the eggplant slices are fried until golden brown to add a delicious crispiness to the gratin.
- Use high-quality mozzarella cheese for the best melting and flavor results.
- Feel free to customize the dish by adding your favorite herbs, spices, or additional vegetables to the tomato sauce.
Conclusion:
Indulge in the comforting and flavorful experience of this Baked Eggplant, Tomato & Pasta Gratin, a perfect dish for a satisfying weeknight meal or a cozy family dinner. With layers of tender eggplant, savory tomato sauce, al dente pasta, and gooey melted cheese, every bite is a delightful combination of textures and tastes that will leave you wanting more. Whether you’re a vegetarian or simply craving a hearty and wholesome dish, this gratin is sure to become a favorite in your recipe collection. Try it today and share the love with friends and family!
