Lorenza Ávila

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Recipe of Baked Pasta with Eggplant and Mozzarella

Baked Pasta with Eggplant and Mozzarella

50 mins
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This delicious baked pasta has two layers of eggplant and melted mozarella cheese. A very good dish for vegetarians.
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4 portions
  • 400 grams pasta, elbow # 4
  • 1 eggplant, peeled and cut into slices
  • 60 grams butter
  • 125 grams onion, cut into thin slices
  • 350 grams tomtato, cut into large pieces
  • 4 tablespoons parmesan cheese, grated
  • 125 grams mozzarella cheese, in slices
  • to taste cayenne pepper


Put oil in a pan over high heat until it is 1 cm deep.
Once it is hot, put the eggplant slices (all that enter).
Turn them over when browned and when both sides are browned, remove from the pan and place on absorbent kitchen paper and sprinkle with salt.
Put 4 liters of water to boil in a pot.
In another pan, melt the butter and add the onion until translucent. Add the tomatoes in pieces. Season with salt and pepper and cook until its juice is reduced a little.
Preheat the oven to 200 degrees Celsius.
When the water of the pasta boils, add 1 tablespoon of salt and put all the pasta at once, stir and wait until ALMOST ALMOST. It should be removed 1 minute before it is ready because it is still baking in the oven.
Mix the drained pasta with the tomatoes and the grated Parmesan cheese.
Grease a pyrex or deep bowl to bake and put half of the pasta, cover with the slices of eggplant and half of the slices of mozzarella.
Place the rest of the pasta on top and put another layer of aubergine and another layer of mozzarella.
Place in the oven (on top) and cook 15-20 minutes until the cheese melts and a golden layer forms.
Let stand about 10 minutes before serving.


Serve with grated Parmesan cheese on top.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
26/03/2016 13:48:14
fasil y rapida de preparar delicisa estaba muy buena 

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