Baked Eggplant, Tomato, and Pasta Gratin
Ingredients
- 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
Directions
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.
