Baked pasta with eggplants tasty and flavorful. I have a soft spot for Baked Pasta and it’s a dish that for me smells of memories and the good things my mom used to make. When I was little, on Sundays, during celebrations, and on family outings, a steaming dish of Baked Pasta, the classic one with meatballs, mozzarella, cooked ham, and sometimes even hard-boiled eggs, was never missing. When I close my eyes, I can still smell its delicious aroma. The recipe I want to share with you today is a baked pasta enriched with lots of eggplant cubes, stringy mozzarella, and a special sauce. In short, a tasty and flavorful main dish that instantly filled my entire house with its delicious aroma and how good it was! Have I convinced you to try it yet? Let’s run to the kitchen and prepare Baked Pasta with Gratinated Eggplants together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 272.52 (Kcal)
- Carbohydrates 29.81 (g) of which sugars 2.14 (g)
- Proteins 15.09 (g)
- Fat 10.53 (g) of which saturated 6.23 (g)of which unsaturated 3.67 (g)
- Fibers 3.48 (g)
- Sodium 575.52 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pasta with Eggplants
- 11.3 oz pasta (your preferred shape)
- 14.1 oz eggplants
- 12.3 oz tomato sauce
- 8.8 oz mozzarella
- 1.4 oz grated parmesan
- 1 sprig basil
- 1 clove garlic
- to taste salt
How to prepare Baked Pasta with Eggplants
Wash the eggplants, clean them, and without peeling them, cut them into small cubes. If you prefer, you can also peel the eggplants first. Pour 2-3 tablespoons of EVO oil and a garlic clove into a saucepan. Add the eggplants and let them brown over medium heat for 6-7 minutes, stirring frequently with a wooden spoon.
When the eggplants are well browned, transfer them to a plate and pour the tomato sauce, half a glass of water, and salt into the same saucepan. Let it cook over low heat for 10 minutes, stirring from time to time. While the sauce cooks, also cook the pasta.
Cook your preferred pasta shape in plenty of salted water. Drain it al dente. Pour the pasta into a bowl. Add the sauce, removing the garlic clove first. Also add the eggplants. Mix and add 2-3 of the mozzarella cubes and the torn basil.
Pour the Pasta with Eggplants into a baking dish. Add the remaining mozzarella on top and a generous sprinkle of grated parmesan. Bake the Baked Pasta with Eggplants in a preheated oven at 375°F for 20 minutes. In the last few minutes, set the oven to grill for a delicious gratin.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If some Baked Pasta is left over, store it in the fridge in a container for 2 days, or you can also freeze it
Also read the recipe of my Eggplant Parmesan
Your Questions
What can I substitute mozzarella with?
With another soft cheese like scamorza, caciotta, or string cheese
Can I add diced cooked ham?
Sure, speck is also great
