Eggplant Pasta Bake
Eggplant Pasta Bake is a simple recipe (concoction) that I put together after ordering a similar appetizer every time in my favorite little Italian restaurant in Corstorphine, Edinburgh. After work, it’s right on the main road into town and has a small car park; always a plus.
So, at this point I have been in Edinburgh, Scotland for three weeks working and fortunate to have a small one bedroom apartment with a full kitchen. It has been so nice to be able to cook for myself and not eating out at a restaurant every night.
Rather than sitting in a restaurant on my own, I get home earlier and have time to wind down from my busy day while cooking my own dinner. Although, it was always enjoyable to sit at Fabio’s at a small table in the corner and read my “Outlander” book.
Now, back to my recipe with simple ingredients I found at the local market. But I must say some things are referred to differently than we do in the states.
An eggplant in Europe is referred to as an Aubergine. At Fabio’s the appetizer is baked eggplant and Parmesan cheese baked in an au gratin dish. I just love it.
Eggplant Pasta Bake Ingredients
1 cup seasoning blend (finely chopped onion, bell pepper, and celery)
1 tablespoon minced garlic
1 small eggplant
1.5 cup rotini pasta
1 (14 ounce) can tomato puree
3 tablespoons tomato paste
1 cup sliced mushrooms
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
Salt and pepper
How to Make Eggplant Pasta Bake
Preheat oven to 375 F.
Cook your pasta according to package directions.
Slice your eggplant into thin medallions.
In a medium sauce pan or skillet, heat 2 tablespoons olive oil on medium heat.
Sauté the seasoning blend and minced garlic until vegetables are soft; about 8-10 minutes and stirring often.
Add in the can tomato puree, tomato paste, sugar, Italian seasoning, mushrooms, and dash of salt.
Reduce heat to low/medium and simmer for 15 minutes.
While the sauce is simmering, heat a sprinkling of olive oil in a skillet on medium heat.
Lightly fry the eggplant medallions 1 minute each side.
Remove from skillet and set aside.
(You may have to cook in a couple batches.)
Sprinkle lightly with salt and pepper.
Spray a casserole dish with cooking spray.
In this order, layer the casserole dish with cooked pasta, half of the sauce, 1/2 cup mozzarella cheese, and the eggplant medallions.
Pour remaining sauce on top and other ½ cup mozzarella cheese.
Sprinkle with ½ the Parmesan cheese.
Bake in the oven for 20-25 minutes until bubbly and cheese is fully melted.
Remove from oven and allow to sit for a moment.
(It’s very hot and may burn your mouth like a hot pizza if you eat too soon.)
Serve sprinkled with remaining Parmesan cheese. It’s oh so gooey and delicious.
Serves well with a crispy Caesar salad and garlic bread.
Category: Other Recipes