Eggplant Pasta
This baked eggplant pasta is an easy dinner featuring penne pasta, tender eggplant, juicy tomatoes, and a blend of melty ricotta and mozzarella cheese, all baked hot and bubbly in a casserole dish!
Servings: 8 servings
Ingredients
- 1 pound penne pasta
- butter for greasing the baking dish
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 2 small eggplants washed and diced into 1-inch cubes.
- salt and freshly ground black pepper to taste
- 28 ounce can of diced tomatoes do not drain
- 1 tub (15-ounces) part-skim ricotta cheese
- 2 cups part-skim shredded mozzarella cheese divided
- 3 tablespoons thinly sliced fresh basil leaves
- olive oil
Instructions
- Prep. Preheat the oven to 425ºF. Butter a 13x9 baking dish and set it aside.
- Cook the pasta. Boil the penne pasta for 6 minutes; drain.
- Sauté the eggplant. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add garlic and cook for 20 seconds or until fragrant. Stir in the diced eggplant and season with salt and pepper. Cook over medium-high heat until tender, about 7 minutes, stirring occasionally.
- Add tomatoes. Mix in the tomatoes and cook until heated through; about 2 minutes. Remove from heat.
- Make it cheesy. Stir in the ricotta cheese and 1 cup shredded mozzarella.
- Assemble. Pour the penne pasta into the prepared baking dish and mix in the eggplant mixture and basil until thoroughly combined. Drizzle with olive oil. Sprinkle the rest of the mozzarella cheese on top.
- Bake. Bake for 15 to 20 minutes or until the cheese is melted. Remove the baked eggplant pasta from the oven and let it cool for 5 to 8 minutes before serving.
Nutrition
Calories: 462kcal | Carbohydrates: 57g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 412mg | Potassium: 681mg | Fiber: 6g | Sugar: 9g | Vitamin A: 557IU | Vitamin C: 12mg | Calcium: 397mg | Iron: 2mg
