Baked Eggplant Pasta and Mozzarella: A delicious first course with all the flavors and aromas of the Mediterranean, this dish combines baked pasta, Pasta alla Norma, and Eggplant Parmigiana. I dare say it’s happiness in a first course: a soft and velvety sauce, stringy mozzarella, pasta, and Parmesan – what more could you want from life? Even better when enjoyed in good company with laughter among friends. It’s perfect for a Sunday lunch, but let’s be honest, pasta with baked eggplant can be enjoyed anytime!
Ingredients:
For the tomato sauce:
- 17.5 oz (500g) tomato passata or canned crushed tomatoes
- 1 clove of garlic
- Basil to taste
- Extra virgin olive oil to taste
- Salt to taste
For the eggplants:
- 2 eggplants (aubergines)
- 1 clove of garlic
- Parsley to taste
- Extra virgin olive oil to taste
- Salt to taste
For the topping:
- 7 oz (200g) mozzarella
- Parmesan to taste
How to make Baked Eggplant Pasta and Mozzarella:
- Wash the eggplants and cut them into small pieces, about 1/2 inch (1.3 cm) cubes. Place in a colander, salt, and let stand for about 1 hour to release excess water.
- Rinse the eggplants and squeeze well with your hands.
- In a pan, sauté the garlic clove with 2 tablespoons (30 ml) extra virgin olive oil. Add the eggplants, 1/2 teaspoon (2.5 ml) salt, and 2 tablespoons chopped parsley. Fry the eggplants for about ten minutes, stirring occasionally.
- Prepare the sauce: In a pan, sauté the garlic with 2 tablespoons (30 ml) extra virgin olive oil. Add the tomato puree, 5-6 basil leaves, and a pinch of salt.
- Cook the sauce over high heat for ten minutes, then add the previously cooked eggplants. Lower the heat, cover, and cook for another ten minutes, stirring the sauce occasionally.
- Cook 1 pound (450g) of pasta in your desired shape (Rigatoni recommended) until al dente, about 5 minutes less than the package instructions.
- Drain the pasta and place it in a large bowl. Add the eggplant sauce, chopped mozzarella, and 1/4 cup (25g) grated Parmesan. Transfer the pasta to a well-oiled 9×13 inch (23×33 cm) baking dish and top with additional mozzarella and Parmesan pieces.
- Bake in a preheated oven at 375°F (190°C) for about 25 minutes. For a crispy crust, switch to broil (grill) mode for the last 5 minutes of cooking.
Tips:
- For a lighter baked pasta, you can grill the eggplants.
- For an even richer pasta dish, you can add 1 cup (240 ml) of béchamel sauce.
- Instead of mozzarella, you can use 7 oz (200g) smoked provola or any other cheese of your choice.
Enjoy your meal!
