Baked Eggplant Aubergine Tomato Pasta Gratin

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Eggplant

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Steps

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Heat the olive oil in a large saucepan.

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Add onion , garlic and saute until tender.

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Add tomatoes , tomato paste , basil and oregano and bring to a boil.

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Simmer 30 minutes until thick and season with salt and pepper.

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Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.

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Drain on paper towels.

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Toss cooked pasta with the tomato sauce.

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Grease an 8 cup gratin dish 9 x 9.

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Arrange ingredients as follows: 1 / 3 eggplant slices , 1 / 2 tomato / pasta mixture , 1 / 3 eggplant , half mozzarella slices , 1 / 2 half tomato / pasta , 1 / 3 eggplant , rest of cheese.

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Bake uncovered about 30 minutes.

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Ingredients

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eggplants, olive oil, onions, garlic cloves, tomatoes, tomato paste, dried basil, dried oregano, salt, pepper, penne pasta, mozzarella cheese