Eggplant and pasta gratin

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant
  • Eggplant : 1 large
  • Salt : 1 teaspoon
  • Olive oil : 2 tablespoons
• Pasta
  • Pasta (any short pasta shape will work) : 8 ounces
  • Salt : 1 teaspoon
• Tomato Sauce
  • Tomato sauce : 2 cups
  • Garlic (minced) : 2 cloves
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Cheese
  • Mozzarella cheese (shredded) : 8 ounces
  • Parmesan cheese (grated) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Slice the eggplant into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 15 minutes to remove excess moisture. Rinse the slices and pat them dry with a paper towel.
• Heat olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
• Cook the pasta according to package instructions in a pot of salted boiling water. Drain and set aside.
• In the same skillet used for the eggplant, add minced garlic and cook until fragrant. Add the tomato sauce, dried oregano, salt, and black pepper. Simmer for 10 minutes.
• In a greased baking dish, layer half of the cooked pasta, followed by half of the tomato sauce, half of the eggplant slices, and half of the shredded mozzarella cheese. Repeat the layers with the remaining ingredients.
• Sprinkle grated Parmesan cheese on top.
• Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to rinse the salted eggplant slices to remove the excess salt before cooking.
• Feel free to add other vegetables like zucchini or bell peppers to the gratin for extra flavor and texture.

Information

• This eggplant and pasta gratin can be served as a main dish or as a side dish with grilled meat or fish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.