Eggplant And Pesto Baked Pasta

1. 1

   Preheat oven to 350u00b0F. Cook pasta in boiling salted water until al dente. Drain then return to pan along with zucchini and pesto. Toss to combine.

2. 2

   Meanwhile, brush both sides of eggplant slices with oil. Working in batches, cook in a large nonstick frying pan over medium heat until browned on both sides. Drain on paper towels.

3. 3

   Spoon pasta mixture into a shallow baking dish. Top with eggplant slices, slightly overlapping. Sprinkle with cheese and top with tomatoes, cut-side up. Bake for 45 mins, or until heated through and cheese is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.