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Eggplant Parmigiana Pasta Bake: A Hearty and Easy Delight

Eggplant Parmigiana Pasta Bake
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A delicious and filling pasta bake featuring layers of eggplant, pasta, and a rich tomato sauce.

Ingredients

Scale
  • 2 medium eggplants
  • 12 ounces penne pasta
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
  3. Cook the penne pasta al dente according to package instructions; drain and set aside.
  4. Heat olive oil in a skillet over medium heat, add the eggplant slices, and sauté until tender.
  5. In a large bowl, combine the marinara sauce, cooked pasta, sautéed eggplant, ricotta, half of the mozzarella, and add Italian seasoning.
  6. Spread a layer of the pasta mixture in a baking dish. Top with remaining mozzarella and parmesan cheese.
  7. Bake for 25-30 minutes or until the cheese is golden and bubbly.
  8. Let it cool for a few minutes before serving.

Notes

  • For extra flavor, add fresh basil or herbs to the cheese mixture.
  • Feel free to use different types of cheese according to your preference.

Nutrition

Find it online: https://www.stirandshare.com/eggplant-parmigiana-pasta-bake-a-hearty-and-easy-delight/