Name: Aubergine Pasta Bake Recipe – Pasta.com
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: Salt (to taste); 2 tbsp Olive Oil (extra virgin); 1 Onion (finely chopped); 2 Garlic Cloves (finely chopped); 3 cups Crushed Tomatoes ((preferably imported from Italy)); 1 tsp Sugar (granulated); ¼ cup fresh basil leaf (finely chopped); 1 cup Mozzarella Cheese (shredded); 8 oz Penne Pasta; ½ cup Parmesan cheese (grated)

An aubergine pasta bake (eggplant pasta bake) comprised of thin layers of eggplant, rich tomato sauce and oozing melted mozzarella. Pasta bake is always comfort food, the warming rich dish can be pre-assembled to provide a quick and easy make-ahead meal. Prepare the dish hours or days before then simply bake in the oven to feed a crowd, pasta bake can also be created using a leftover pasta dish with the addition of any preferred cheese.

The aubergine (eggplant) pasta bake recipe is extremely versatile and can be used as a guide to create various pasta bakes including courgette, tuna, pepper or mushroom. The variety of pasta can be mixed up to use any shapes you have available including fusilli, conchiglie, penne or rigatoni. Try this recipe for simple comfort food to satisfy the whole family.

Aubergine Pasta Bake

A luxurious aubergine pasta bake recipe which pairs eggplant with a decadent creamy cheese sauce.

5 from 1 vote

Print Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine Italian

Servings

Calories 480 kcal

Ingredients

2 Aubergine, (eggplant) thinly sliced
2 tbsp Olive Oil, extra virgin
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
3 cups Crushed Tomatoes, (preferably imported from Italy)
1 tsp Sugar, granulated
¼ cup fresh basil leaf, finely chopped
1 cup Mozzarella Cheese, shredded
8 oz Penne Pasta
½ cup Parmesan cheese, grated
Salt, to taste

Instructions

PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.