A rich and cheesy dish, just like baked rice, the baked pasta with eggplants is rich and flavorful. I used trofie pasta, which I think pairs well with eggplants and mozzarella, but you can use any short pasta you have at home or prefer, as you can also use any melting cheese you like. Let’s get to work and prepare the baked pasta with eggplants together.
OTHER BAKED PASTA RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of baked pasta with eggplants
- 17.6 oz trofie
- 2 eggplants
- 3 cloves of garlic
- to taste salt
- 1 pinch chili pepper
- 14 oz tomato passata
- to taste extra virgin olive oil
- 10.6 oz mozzarella
- 1 oz Parmesan cheese
Tools
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- Frying pan
- Baking dish
Steps for the preparation of baked pasta with eggplants
First, sauté a garlic clove in a saucepan with a drizzle of oil. Add the tomato passata, salt, and chili pepper, and reduce until you have a creamy sauce.
Wash the eggplants and cut them into cubes. In a pan, put the chopped garlic and oil. Add the eggplants, salt and cook over low heat, stirring occasionally, until they are soft. Cut the mozzarella into cubes.
Boil the pasta and drain it very al dente. Add the tomato sauce, cubed eggplants, and mozzarella. Mix and pour into a baking dish in which you have poured a little oil. Enrich with grated cheese and a drizzle of oil. Bake in a static oven at 392°F for about 20 minutes. Serve the cheesy pasta.
Storage
You can store the pasta in the fridge well covered for two or three days, even before baking it in the oven.
