Diesen Beitrag gibt es auch auf: Deutsch
Easy, quick, delicious, and easily adjustable aubergine pasta bake. Made with cooked pasta, aubergine, tomato paste, garlic and fresh mozzarella cheese and seasoned with parsley, salt, black pepper, and sugar. Makes a perfect weeknight dinner.
My husband went vegetarian about a year ago and this eggplant pasta bake is one of his favorite pasta dishes. It’s flavorful, super simple and quick to make.
All you have to do is brown the aubergine, stir in tomato paste and spices. Then add cooked pasta, a splash of pasta water or wine, followed by pressed garlic, cheese and fresh parsley and bake for about 15 minutes in the preheated oven.
What I love about this aubergine pasta bake is that you can add pretty much what you have on hand. Sometimes I add zucchinis, onions, sweet peppers, fresh tomatoes or grated cheese instead of fresh mozzarella.
Ingredients for eggplant pasta bake
- about 460 g (16.2 oz) cooked pasta
- 430 g (15.2 oz) aubergine (eggplants)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 170 g (about 6 oz) fresh mozzarella cheese, drained or any grated cheese
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons olive oil
How to make eggplant pasta bake
Wash eggplant and pat dry with paper towels. Cut off the top and bottom of eggplant and cut into bite-sized pieces. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat.
Heat olive oil in a large skillet and brown the eggplant for about 8 minutes, turn halfway. Next add tomato paste, dried parsley, sugar, salt, and pepper and cook for another minute.
Then add cooked pasta, pressed garlic and a splash of water or white wine. Now add about a tablespoon fresh parsley and mozzarella cheese.
Give everything stir and bake in the preheated oven for about 15 minutes or until the cheese has melted. If your skillet cannot withstand high temperature, simply transfer the pasta to a casserole dish and bake.
Love this aubergine pasta bake? Try my pasta with zucchini sauce and my pasta mushroom bakerecipes too.
Aubergine Pasta Bake
Equipment
- Large skillet
- Casserole dish OPTIONAL
Ingredients
- about 460 g (16.2 oz) cooked pasta
- 430 g (15.2 oz) aubergines (eggplants)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
- 170 g (about 6 oz) fresh Mozzarella cheese drained (or any grated cheese)
- 3 tablespoons olive oil
- a spalsh of water or wine
- 1 teaspoon dried parsley
- 1 tablespoon fresh parsley chopped
Instructions
- Wash eggplant and pat dry with paper towels. Cut off the top and bottom of eggplant and cut into bite-sized pieces. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat. Heat olive oil in a large skillet and brown the eggplant for about 8 minutes, turn halfway. Next add tomato paste, dried parsley, sugar, salt, and pepper and cook for another minute.
- Then add cooked pasta, pressed garlic and a splash of water or white wine. Now add about a tablespoon fresh parsley and mozzarella cheese. Give everything stir and bake in the preheated oven for about 15 minutes or until the cheese has melted. If your skillet cannot withstand high temperature, simply transfer the pasta to a casserole dish and bake.
Did you make this eggplant pasta bake recipe? I’d love to hear from you! Simply write a review and add rating to it.