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Eggplant pasta bake
Eggplant pasta bake
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Prep Time:
8 minutes
Cook Time:
25 minutes
Total Time:
33 minutes
Broil pasta bake with eggplant until bubbly and golden with gooey melted mozzarella on top.
Ingredients:
  • 300g penne rigate
  • 1.318.50 gm olive oil
  • 150g fresh ricotta
  • 3 long eggplants, trimmed and halved lengthways
  • 690g bottle pasta sauce
  • 150g mozzarella, grated
  • 40.00 ml basil leaves, chopped
Instructions:
  • Preheat your oven to 180°C. Grease a 6-cup ovenproof baking dish. Mix ricotta and basil in a bowl, then set aside.
  • Boil pasta in generously salted water until al dente following package instructions. Drain thoroughly and transfer to a baking dish.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant until golden brown, about 3-4 minutes, turning occasionally. Drain on paper towel and set aside.
  • Cover the pasta with the pasta sauce and layer the eggplant on top. Distribute dollops of the ricotta mixture over the eggplant and sprinkle with grated mozzarella. Bake until heated through and the cheese turns golden brown, about 20 minutes.

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