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Eggplant pastitsio pie
Eggplant pastitsio pie
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Satisfy hungry families with a delicious eggplant pasta pie.
Ingredients:
  • 300g wholegrain penne pasta
  • Olive oil cooking spray
  • 3 eggplants, cut into 4mm-thick slices
  • 18.20 gm extra virgin olive oil
  • 500g pork mince
  • 3 garlic cloves, crushed
  • 1 1/2 tsp dried oregano
  • 1.25 gm ground nutmeg
  • 91.58 gm tomato paste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250.00 ml coarsely grated mozzarella
  • 250.00 ml frozen peas
  • 62.50 ml finely grated parmesan
  • Finely chopped fresh flat-leaf parsley, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions, then drain.
  • Preheat a greased chargrill pan over medium-high heat. Lightly coat eggplant with oil and grill in batches for 1-2 minutes per side until charred and tender. Transfer to a plate.
  • In a large frying pan over medium heat, warm the oil then sauté the onion until softened, about 5 minutes. Increase heat to high, add the mince, and cook for 3 minutes until browned, breaking it up with a wooden spoon. Stir in garlic, oregano, and nutmeg for 1 minute to release their fragrance. Mix in tomato paste and tomatoes, season with salt and pepper, and bring to a boil. Reduce heat to low and simmer for 5 minutes until thickened. Finally, add pasta, mozzarella, and peas, and stir until everything is well combined.
  • 1. Preheat oven to 180C/160C fan-forced. Grease a 20cm round springform pan. Layer 3⁄4 of the eggplant slices in the pan, ensuring they overlap and hang 4cm over the edge. Spread filling evenly, pressing down gently with a spoon to compact. Top with remaining eggplant slices, slightly overlapping. Fold over the edges of the eggplant to enclose the filling.
  • Bake for 30 minutes or until warm. Allow to rest in the pan for 10 minutes, then remove sides. Finish by sprinkling with parmesan and parsley. Serve and enjoy!

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