Baked eggplant pasta combines roasted eggplant, hard baked ricotta cheese, mozzarella and tubular pasta like rigatoni, ziti, penne or tortiglioni tossed in a tomato sauce and baked until golden and bubbly. This is not a quick dish to make but the time spent is well worth it.
PREP TIME 15 MIN COOK TIME 60 MIN
INGREDIENTS FOR 5-6
- 1 large eggplant or 2 medium cut into cubes
- 500 g rigatoni pasta
- 700 g tomato passata or 2 cans of crushed or plum tomatoes
- 250 g mozzarella shredded or cut into cubes
- 50 g grated ricotta cheese or alternatively 50 g grated Pecorino cheese
- salt and pepper to taste
- extra virgin olive oil
- 1 small onion
- 2-3 garlic cloves
- basil leaves
- peperoncino (optional)
- Preheat oven to 225 C.
- You can peel the eggplant but it is not necessary. Toss the eggplant cubes with oil and season with salt. Spread the cubes onto a baking tray (or trays) and roast for 20-25 minutes. Turn the eggplant halfway through. When done, keep them aside. Lower the oven to 190 C.
- Meanwhile make the tomato sauce: heat some oil in a large saucepan to medium heat and sauté the onion until soft 4-5 min. Add the garlic and peperoncino if using and cook for 2 minutes. Add the tomato passata or plum tomatoes and cook uncovered at low for 20-25 minutes. Season with salt and pepper.
- Cook pasta in abundant salty boiling water and drain 2-3 minutes less than al dente.
- Mix the pasta, the sauce and the eggplant in a large bowl.
- Layer the pasta in a baking dish. Add the mozzarella in between the layers and leave a handful to top the dish. Sprinkle the grated ricotta and a few basil leaves on top.
7. Bake at 190 C for 30 minutes until golden brown. It’s best to wait 10-15 minutes before eating to let the pasta settle.
Tip: you can fry the eggplant cubes instead of roasting them in the oven.
BUON APPETITO!