Wednesday, October 31, 2012

Baked Eggplant Cheese Pasta

Simple, delicious, and relatively healthy dinner. Everyone enjoyed it!

Baked Eggplant Cheese Pasta
from Bite my cake

16 oz. pasta (rigatone or any other short pasta)
2 Tbs. olive oil
1 large eggplant, diced
2 cloves garlic
2 cups canned tomatoes
80 ml. white wine
100 g. cheese, grated (I used farmer's cheddar)
1 Tbs. parsley, chopped
5 Tbs. Parmesan, grated
salt and pepper

1. Pre-heat oven to 390F.
2. Cook pasta al dente according to package directions.
3. Heat olive oil in a skillet over medium heat, and add eggplant, garlic, salt and pepper. Once the olive oil has been absorbed by the eggplant, add canned tomatoes and white wine, and cook until the liquid has been absorbed.
4. Combine pasta, eggplant mixture, and cheese. Salt and pepper to taste, and spread evenly in a 3 qt. pan. Sprinkle over Parmesan cheese and parsley.
5. Bake for 20 minutes, until the top is golden brown.

1 comment:

  1. Makes a great dinner for four or more. Leftovers are delicious, but need to be heated up. This is not a pasta you want to eat cold.