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Eggplant And Pasta Casserole

creative.chef's picture
Ingredients
  Eggplant 1 Large
  Onion 1
  Garlic 1 Clove (5 gm)
  Butter 6 Tablespoon
  Tomatoes 1 Pound
  Fresh basil 2 Teaspoon
  Oil 6 Tablespoon
  Rigatoni pasta 3⁄4 Pound
  Mozzarella cheese 3 Ounce
Directions

GETTING READY
1) Preheat oven to 400°.
2) Cut eggplant into thin slices lengthwise.
3) Arrange slices on a plate, sprinkle with salt and leave for 30 minutes.
4) Meanwhile, peel and chop onion.
5) Peel and crush garlic.
6) Blanch, peel and finely chop tomatoes.

MAKING
7) In a saucepan, melt 1/4 cup of the butter, add onion and garlic and fry till transparent.
8) Add to onion with seasoning.
Simmer gently for 15 minutes.
9) Remove from heat and stir in basil.
10) Rinse eggplant slices under running cold water and pat dry with paper towels.
11) In a skillet , heat oil , add slices and cook for 4-5 minutes each side.
12) Drain on paper towels.
13) Cook rigatoni in boiling salted water till tender.
14) Drain and mix with tomato sauce.
15) Season to taste.
16) Into greased ovenproof dish, put half the rigatoni mixture and arrange eggplant slices on top.
17) Add remaining rigatoni mixture.
18) Thinly slice cheese and arrange on top.
19) Dot with remaining butter and bake for 15 minutes.

SERVING
20) Serve the Eggplant and pasta casserole hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3152 Calories from Fat 1681

% Daily Value*

Total Fat 190 g292.3%

Saturated Fat 69.5 g347.3%

Trans Fat 0 g

Cholesterol 260.7 mg86.9%

Sodium 581.8 mg24.2%

Total Carbohydrates 313 g104.2%

Dietary Fiber 35.6 g142.4%

Sugars 41.5 g

Protein 72 g144.8%

Vitamin A 145.1% Vitamin C 135.3%

Calcium 59.6% Iron 52.3%

*Based on a 2000 Calorie diet

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Eggplant And Pasta Casserole Recipe