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Eggplant and bolognese pasta bake
Eggplant and bolognese pasta bake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Ingredients:
  • 350g elbow pasta
  • 500g veal mince
  • 500g bolognese
  • 1 large eggplant (about 700g), sliced into 2mm thick rounds
  • Olive oil, to brush
  • Salt & freshly ground pepper
  • 5 large Roma tomatoes, sliced into 5mm thick rounds
  • 120g goat's feta, crumbled
  • 5 small fresh thyme sprigs
  • Mixed salad leaves, to serve
Instructions:
  • Cook the pasta according to the package directions, then drain thoroughly.
  • Brown the mince in a nonstick frying pan over medium-high heat. Stir in the bolognese sauce and pasta until well combined.
  • Preheat the oven to 200°C. Layer one-third of the eggplant slices in 6 x 2 cup (500ml) ovenproof dishes, slightly overlapping. Brush with olive oil, season with salt and pepper. Spread half of the pasta mixture, top with half of the tomato slices. Repeat layering, ending with a layer of eggplant.
  • Sprinkle the feta and thyme on top, then gently drizzle with oil. Bake for 30-40 minutes until tender and golden. Serve with salad leaves.

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