BAKED EGGPLANT, TOMATO & PASTA GRATIN
This rustic dish combines lots of intense Italian flavors.
Provided by Nancy Allen
Categories Pasta
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Cut the eggplants crosswise into thin slices. Arrange in a colander and sprinkle with salt. Let stand for about 30 minutes to release the bitter juices. Rinse under cold running water. Pat dry with paper towels.
- 2. Heat half the olive oil in a large saucepan. Add the onion and garlic and cook till tender. Add the undrained tomatoes, tomato paste, basil and oregano and bring to boiling. Simmer for 30 minutes, or until well thickened. Add salt and pepper.
- 3. In a large frying pan, heat the remaining olive oil. Working in batches, fry the eggplant slices on both sides until cooked through and lightly golden. Add more oil as necessary. Drain the eggplant slices on paper towels.
- 4. In a large saucepan or pasta pot bring 12 cups water to boiling. Add pasta. Reduce heat slightly. Boil, stirring occasionally, uncovered, for 14 to 15 minutes, or until al dente. (or follow pkg. directions) drain, add to tomato sauce.
- 5. To assemble, grease a 2 qt. baking dish. Arrange the ingredients in the dish in the following sequence. One third egg plant slices, half tomato pasta sauce, one third eggplant slices, half the mozzarella slices, half tomato sauce, one third eggplant slices, half mozzarella slices.
- 6. Bake, uncovered, in a preheated 350F oven for 30 minutes, or until the cheese on top is melted and golden.
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Somintra Devi
[email protected]I'll pass.
Anowar Hossain
[email protected]I'm not sure about this one.
Muhindo buwa
[email protected]This is a keeper!
Kurt Hall
[email protected]I'll make it again.
Shaon Chanda
[email protected]Not bad!
lucious panda
[email protected]Meh.
Gio Kuntschik
[email protected]This dish was a bit time-consuming to make, but it was worth it in the end. The eggplant was perfectly cooked, and the tomato sauce was flavorful and tangy. I loved the addition of the cheese topping, which added a nice richness to the dish.
Okao emmanuel
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning. The eggplant was also a bit too soft for my liking. I think I would have preferred it to be a bit more crispy.
Rochelle Davis
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The eggplant was surprisingly delicious, and the tomato sauce was perfect. I loved the combination of flavors and textures. I will definitely be making this again.
Shadrack Kudjoe
[email protected]This dish was absolutely delicious! The eggplant was cooked perfectly, and the tomato sauce was flavorful and tangy. I loved the addition of the cheese topping, which added a nice richness to the dish. I will definitely be making this again.
Ify _Xtinct
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time, and it turned out great. The eggplant was tender and flavorful, and the tomatoes added a nice sweetness. I will definitely be making this again.
Rashid Jan g Rashid Jan g
[email protected]This baked eggplant tomato pasta gratin was a huge hit with my family! The combination of flavors was perfect, and the cheese topping was perfectly golden and crispy. I will definitely be making this dish again.