Pasta al Forno con Melanzane

Pasta al Forno con Melanzane is a comforting Italian baked dish featuring layers of pasta, roasted eggplant, and a rich tomato sauce, all topped with melted cheese. This vegetarian delight is perfect for a cozy dinner, bursting with flavor and warmth.

Ingredients

• Pasta (penne or rigatoni) - 150 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Fresh basil leaves - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Mozzarella cheese - 150 grams, shredded
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the eggplant slices until golden brown on both sides, about 5 minutes per side. Set aside.
5. In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute.
6. Add the crushed tomatoes, oregano, salt, black pepper, and half of the chopped basil. Simmer for 10 minutes.
7. Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
8. In a baking dish, layer half of the pasta, followed by half of the eggplant, half of the tomato sauce, and half of the mozzarella cheese. Repeat the layering with the remaining ingredients.
9. Finish with grated Parmesan on top and bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
10. Remove from the oven, let it cool for a few minutes, and garnish with the remaining basil before serving.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant and pasta, promoting digestive health.
• Contains antioxidants from tomatoes and basil, which may help reduce inflammation.

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