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Eggplant with pasta and cheese

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • olive oil
  • 300 g pasta, large pasta shapes are ideal
  • 300 ml tomato sauce
  • 250 g cheese, grated
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A kind of Italian moussaka. Super delicious and super easy!

Cut the eggplant into fairly thin slices and season with salt. Let them sweat for 30 minutes, then pat dry with kitchen paper. Fry the eggplant slices in olive oil until soft and lightly browned. They absorb a lot of oil, so you need a lot. You can also brush them with olive oil and bake them in the oven. The fatty version tastes better. Cook the pasta al dente. In a greased baking dish, layer the tomato sauce, eggplant slices, pasta, and cheese twice, finishing with a layer of cheese. Season the layers with salt, pepper, and garlic. Bake in a preheated oven at 180°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Eggplant with pasta and cheese