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Baked Eggplant, Tomato and Pasta Gratin Recipe
Source: Pasta - Cooking with Style
Serves 6
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| RECIPE METHOD
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Preheat oven to 350 degrees F. Heat the olive oil in a large saucepan. Add the onion and garlic and saute until the onion is tender. Add the undrained tomatoes, tomato paste, basil and oregano and bring the sauce to a boil. Simmer for until well thickened, about 30 minutes. Season with salt and pepper.
| Heat the extra virgin olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until cooked through and lightly golden on both sides. Add more oil as necessary. Drain the eggplant slices on paper towels.
| Cook the pasta in large pot of boiling salted water until al dente. Drain; return pasta to pot. Toss pasta with tomato sauce. Oil an 8-cup gratin dish. Arrange the ingredients in the dish in the following sequence: one-third eggplant slices, half tomato-pasta sauce, one-third eggplant slices, half mozzarella slices, half tomato-pasta sauce, one-third eggplant slices, half mozzarella slices.
| Bake uncovered until the cheese on top is melted and golden, about 30 minutes.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
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| Nutrition Facts |
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Serves 6
Facts per Serving
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| Calories: |
452 |
Fat, Total: |
18g |
Carbohydrates, Total: |
53g |
| Cholesterol: |
26mg |
Sodium: |
364mg |
Protein: |
22g |
| Fiber: |
9g |
% Cal. from Fat: |
36% |
% Cal. from Carbs: |
47% |
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