Eggplant and pesto baked pasta
Jul 21, 2009 2:00pm- 1 hr cooking
- Serves 10
Print
Ingredients
Eggplant and pesto baked pasta
- 500 packet small pasta
- 2 (300g) large zucchini, coarsely grated
- 3/4 cup (200g) prepared pesto
- 2 (1kg) eggplants, thinly sliced lengthways
- 3/4 cup (180ml) olive oil
- 2 cup (200g) grated mozzarella cheese
- 1/4 cup (20g) freshly grated parmesan cheese
- 500 gram cherry tomatoes, halved
Method
Eggplant and pesto baked pasta
-
1In a large saucepan of boiling salted water, cook the pasta until just tender; drain. Combine the pasta with zucchini and pesto; mix well.
-
2Meanwhile, brush both sides of the eggplant slices with oil. In a large non-stick frying pan, cook eggplant in batches until browned on both sides; drain on absorbent paper.
-
3Preheat the oven to 180°C (160°C fan-forced).
-
4Spoon pasta into a shallow ovenproof dish (4-litre/16-cup capacity). Top with eggplant, overlapping the slices. Sprinkle eggplant with the 2 cheeses and top with tomatoes, cut-side up.
-
5Bake, uncovered, for about 45 minutes or until heated through and cheese is lightly browned; cover with foil if over-browning.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020