Baked Eggplant, Tomato, and Pasta Gratin


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This light penne pasta is a great addition to the summer menu.

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  • 3 medium eggplants, sliced
  • 2 Tbs. olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1 can tomatoes (I use the large can of diced tomatoes)
  • 2 Tbs. tomato paste
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • salt and pepper
  • 8 oz. penne pasta
  • 10 oz. mozzarella cheese, sliced

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Heat the olive oil in a large saucepan. Add onion, garlic and sauté until tender. Add tomatoes, tomato paste, basil and oregano and bring to a boil. Simmer 30 minutes until thick and season with salt and pepper. Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides. Drain on paper towels. Toss cooked pasta with the tomato sauce. Grease an 8 C. gratin dish (I used a 9x9" pyrex dish). Arrange ingredients as follows: 1/3 eggplant slices, ½ tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese. Bake uncovered about 30 minutes.

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