This recipe for Baked Eggplant Pasta offers a comforting and flavorful twist on classic pasta dishes. Forget heavy cream sauces; this vibrant Italian-inspired bake relies on the natural sweetness of roasted eggplant and the rich depth of simple tomato sauce. The result is a satisfying meal brimming with texture and taste, perfect for a weeknight dinner or a casual weekend gathering. It's surprisingly easy to make, utilizing readily available ingredients to create a dish that's both elegant and approachable. The combination of tender pasta, smoky eggplant, and tangy tomato sauce creates a symphony of flavors you won't soon forget.
This baked pasta recipe is incredibly versatile; feel free to add your favorite vegetables or protein to customize it to your liking. From the initial roasting of the eggplant to the final bubbly bake, each step is clearly outlined in this easy-to-follow guide. Ready to experience the magic? Let's dive into the step-by-step instructions and create this delicious Baked Eggplant Pasta together.
Tools Needed
- Grill pan
- Hot pan
- Oven
- Large metal bowl
- Baking tray
Ingredients
- Eggplant
- Extra virgin olive oil
- Garlic
- Parsley
- Pulpa rustica tomatoes
- Salt
- Pasta (small shape): 400 grams
- Mozzarella cheese
- Provolone cheese
- Parmesan cheese
- Pecorino cheese
- Prosciutto or Ham (optional)
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Sauce
- Slice the eggplant into half-centimeter slices.
- Grill the eggplant slices on a pan.
- Heat olive oil in a pan, add garlic and parsley stems. Add pulpa rustica tomatoes, salt, and simmer for 15-20 minutes on low heat.
- Add fresh parsley to the sauce and remove the stems.
- Chop the grilled eggplant into slices.
- Add the chopped eggplant to the tomato sauce and cook for another 5-10 minutes.
- Remove garlic and parsley stems from the sauce.
Step 2. Cook the Pasta
- Boil water for the pasta, add salt, and cook pasta for 8-9 minutes (al dente).
Step 3. Combine and Layer
- Mix the cooked pasta with the tomato sauce and eggplant in a large bowl.
- Preheat oven to 190°C (375°F).
- Layer the pasta mixture in a baking tray, alternating with mozzarella and provolone cheese. Top with grated parmesan and pecorino cheese.
Step 4. Bake to Perfection
- Bake in the oven for 25-30 minutes, or until golden brown and bubbly.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- For an extra-rich flavor, add prosciutto or ham.
- Feel free to remove parsley if you don't like it.
- You can use any type of mozzarella cheese you prefer.
Nutrition
- Calories: approximately 600-800
- Fat: 30-45g
- Carbs: 70-90g
- Protein: 25-35g
FAQs
1. Can I use other vegetables besides eggplant?
Absolutely! Zucchini, bell peppers, or mushrooms would be delicious additions. Just roast them alongside the eggplant.
2. Can I make this ahead of time?
Yes! Assemble the dish completely and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time.
This Baked Eggplant Pasta recipe offers a delightful balance of flavors and textures, making it a perfect weeknight meal or a crowd-pleasing addition to your next dinner party. The simple yet satisfying dish showcases the versatility of eggplant and the comfort of classic Italian cuisine. Enjoy the delicious results of your culinary efforts!