Baked Eggplant, Tomato and Pasta Gratin (version II)
3 medium eggplants (about 3 pounds)
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.
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, chopped
1 can (14 ounces) plum tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
salt and freshly ground black pepper
3 tablespoons extra virgin olive oil, for frying eggplant
8 ounces penne or other short pasta
10 ounces mozzarella cheese, sliced
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.
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