Baked Eggplant (Aubergine), Tomato & Pasta Gratin Recipe

Name: Baked Eggplant (Aubergine), Tomato & Pasta Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 medium eggplants, sliced, 2 tablespoons olive oil, 2 onions, chopped, 2 garlic cloves, chopped, and more.

Yes, Baked Eggplant (Aubergine), Tomato & Pasta Gratin 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.

Baked Eggplant (Aubergine), Tomato & Pasta Gratin

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