Baked Pasta with Aubergines

Category:  Snacks

Region:  Continental

Type:  Vegetarian


  1. Aubergines     500    g
  2. Vegetable oil     4    tbsp
  3. Canned Tomatoes Juice    400    g
  4. Olive oil     4    tbsp
  5. Crushed Garlic Cloves    1    cloves
  6. Pasta Boiled and Drained    400    g
  7. Butter     2    tbsp
  8. Bread Crumbs     2    tbsp
  9. Oregano     1    tbsp
  10. Mozzarella Cheese (Available In market Thinly sliced    75    g
  11. Parmesan Cheese grated    50    g
  12. Salt to taste    1    pinch
  13. Pepper to taste    1    pinch


  1. Slice the aubergines into thick rounds. Put the slices in a colander, sprinkle with salt and leave to drain for one hour. Pat dry with absorbent paper.
  2. Heat the vegetable oil in a large pan and fry the aubergines until golden on both sides. Drain on absorbent paper.
  3. Purée the canned tomatoes with their juice in a blender. Transfer to a small saucepan. Add the olive oil, garlic, salt and pepper and cook for 10 minutes. Keep aside.
  4. Grease a baking dish, sprinkle with half the breadcrumbs and cover with half the aubergine slices. Toss the pasta with butter and tomato sauce.
  5. Spread half the pasta over the aubergine slices and cover half the mozzarella cheese slices. Add half the oregano and a little pepper. Repeat the layers.
  6. Sprinkle the parmesan cheese and the rest of the breadcrumbs.
  7. Dot the top with a little butter and bake for 10 minutes.

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