Aubergine And Pasta Charlotte Recipe

Name: Aubergine And Pasta Charlotte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 1/2 pound eggplant; 1 tsp salt; 1/4 c. extra virgin extra virgin olive oil; 5 c. rigatoni pasta; 1 jar herbed pasta sauce; 2 c. shredded mozzarella cheese; 1/2 c. shredded asiago cheese; 1/3 c. grated romano cheese; 1/2 tsp dry thyme; 1/2 tsp dry pepper; 1/4 tsp dry rosemary, crumbled; 2 Tbsp. dry breadcrumbs

Servings: persons

2 x 1/2 pound eggplant
1 tsp salt
1/4 c. extra virgin extra virgin olive oil
5 c. rigatoni pasta
1 jar herbed pasta sauce
2 c. shredded mozzarella cheese
1/2 c. shredded asiago cheese
1/3 c. grated romano cheese
1/2 tsp dry thyme
1/2 tsp dry pepper
1/4 tsp dry rosemary, crumbled
2 Tbsp. dry breadcrumbs

1
Preheat oven to 375 F (190 C).
2
Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices.
3
Layer in colander, sprinkling each with salt.
4
Let stand for 30 min.
5
Rinse each layer well to remove salt and pat dry.
6
In skillet, heat some of the oil over medium heat.
7
Fry eggplant slices, a few at a time, till golden, about 3 min per side, adding more oil as necessary, Drain well on paper towels.
8
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 7 min or possibly till tender but very hard.
9
Drain well and return to pot.
10
Add in pasta sauce and mozzarella, Asiago and Romano cheeses; stir to combine.
11
Stir in thyme, pepper and rosemary; set aside.
12
Lightly brush 8-1/2-inch (2 L) springform pan with extra virgin olive oil.
13
Sprinkle with half of the bread crumbs.
14
Line side of pan with overlapping pcs of eggplant, making sure each extends to rim of pan and leaving no gaps.
15
Cover bottom with overlapping slices of eggplant.
16
Spoon pasta mix into pan, pressing down lightly.
17
Sprinkle with remaining breadcrumbs.
18
Cover with foil.
19
Bake in centre of oven for about 30 min or possibly till steaming.
20
Let stand for 15 min.
21
Run tip of knife around pan to loosen charlotte.
22
Invert onto serving platter and unmould.

1919

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 x 1/2 pound eggplant, 1 tsp salt, 1/4 c. extra virgin extra virgin olive oil, 5 c. rigatoni pasta, and more.

Yes, Aubergine And Pasta Charlotte Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!