Delicious and easy eggplant tomato pasta bake recipe with step-by-step instructions for preparing and assembling. Perfect for a family dinner.
Simple Eggplant Tomato Pasta Bake
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Simple Eggplant Tomato Pasta Bake is a delicious and easy-to-make dish that is perfect for a cozy night in. It requires just a few ingredients and minimal prep time, making it a stress-free option for a family dinner or entertaining guests. The rich flavors of roasted eggplant and juicy tomatoes make this pasta bake a crowd-pleaser that will have everyone coming back for seconds.
First, preheat the oven to 375°F and grease a baking dish with olive oil. Then, prepare the eggplant and tomatoes by slicing the eggplant into rounds and chopping the tomatoes into bite-sized pieces. Drizzle the eggplant slices with olive oil and season with salt and pepper, then roast them in the oven until they are tender and lightly browned.
While the eggplant is roasting, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside. In a large bowl, mix together the roasted eggplant, tomatoes, cooked pasta, and your favorite pasta sauce. Season with Italian herbs, garlic, and red pepper flakes for an extra kick of flavor.
Transfer the mixture into the prepared baking dish and top with a generous amount of shredded mozzarella cheese. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the pasta bake cool for a few minutes before serving, and garnish with fresh basil leaves for a pop of color and freshness.
Ingredients for Eggplant Tomato Pasta Bake
When preparing a delicious eggplant tomato pasta bake, it’s important to have the right ingredients on hand. To start, you will need 1 large eggplant, 2 cups of your favorite tomato sauce, 1 cup of grated mozzarella cheese, 1/2 cup of grated parmesan cheese, 1/2 cup of breadcrumbs, 1/4 cup of chopped fresh basil, 3 cloves of garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, salt, and pepper.
Having fresh ingredients is crucial for the overall flavor of the dish. Make sure to use ripe, juicy tomatoes for your sauce and select an eggplant that is firm and shiny. Fresh basil will add a pop of flavor to the dish, so be sure to pick up a bunch from the produce section if you don’t already have some on hand.
In addition to the main ingredients, you will also need some pantry staples such as olive oil and pasta. You can use any type of pasta you prefer, but a tube-shaped pasta such as penne or rigatoni works well with the hearty eggplant and tomato sauce. Make sure to have enough pasta to fill a 9×13 inch baking dish.
Lastly, don’t forget to have aluminum foil on hand for covering the dish while it bakes. This will help to ensure that the cheese doesn’t burn and the pasta cooks evenly. With all of these ingredients on hand, you’ll be well-equipped to create a delicious eggplant tomato pasta bake that will be a hit with family and friends.
Preparing Eggplant and Tomato for Pasta Bake
When preparing a delicious eggplant tomato pasta bake, it’s important to take the time to properly prepare the main ingredients. Eggplant can be a tricky vegetable to work with due to its slightly bitter taste and spongy texture. However, with the right preparation, it can become a flavorful addition to any dish.
Start by choosing a fresh, firm eggplant that is free of any blemishes. Wash the eggplant thoroughly and pat it dry with a paper towel. Next, trim off the stem and slice the eggplant into 1/4 inch thick rounds. Sprinkle the rounds with salt and let them sit for about 30 minutes. This will help draw out any bitter juices from the eggplant.
While the eggplant is sitting, you can prepare your tomatoes for the pasta bake. Choose ripe, juicy tomatoes and dice them into small pieces. If you prefer a richer flavor, you can also roast the tomatoes in the oven for a few minutes before adding them to the pasta bake.
After the eggplant has sat for 30 minutes, rinse the slices under cold water and pat them dry. This will remove the excess salt and bitter juices. You can then proceed to use the eggplant and tomatoes in your pasta bake according to your chosen recipe. Whether you’re layering them with pasta and cheese, or sautéing them in a sauce, properly preparing the eggplant and tomatoes is essential for a successful dish.
Assembling the Eggplant Tomato Pasta Bake
Assembling the Eggplant Tomato Pasta Bake is the exciting part of the recipe. Once the eggplant and tomato are prepared and ready, it’s time to put everything together. Start by preheating the oven to 375°F and greasing a baking dish with olive oil.
Next, layer the bottom of the dish with a generous amount of cooked pasta. Then, evenly spread a layer of the cooked eggplant and tomato mixture on top of the pasta. Sprinkle a handful of grated cheese and a few torn fresh basil leaves on top of the veggies.
Repeat the layers of pasta, eggplant and tomato mixture, cheese, and basil until you’ve used up all of the ingredients. Make sure to finish with a final layer of cheese on top. This will give your pasta bake a nice golden crust and savory flavor.
If you like, you can also add a sprinkling of breadcrumbs or some additional seasoning on the top layer for extra texture and crunch. Once everything is assembled, cover the baking dish with aluminum foil and place it in the preheated oven.
Bake the eggplant tomato pasta for 20-30 minutes, or until the cheese is melted and bubbly. Remove the foil for the last 5-10 minutes of baking to let the top layer crisp up a bit. Once the pasta bake is cooked to perfection, take it out of the oven and let it cool for a few minutes before serving.
Baking and Serving Eggplant Tomato Pasta
After assembling the ingredients and prepping the eggplant and tomatoes for your delicious pasta bake, it’s time to bake and serve your mouthwatering creation. Preheat your oven to 375°F (190°C) and place your assembled pasta bake in the oven for 30-35 minutes, or until the cheese is melted and the top is golden brown. Keep an eye on it to ensure it doesn’t burn.
Once your eggplant tomato pasta bake is done baking, carefully remove it from the oven and let it cool for a few minutes. This will allow the flavors to meld together and prevent any burns from the hot steam when serving.
Using a sharp knife, carefully cut the pasta bake into individual servings, making sure to get a good mix of eggplant, tomato, pasta, and cheese in each portion. Use a spatula to gently lift the servings onto plates, and garnish with a sprinkling of fresh basil or parsley for a pop of color and added flavor.
For a complete meal, serve your eggplant tomato pasta bake with a side salad dressed with a light vinaigrette, or some garlic bread for a hearty, satisfying dish. Don’t forget a nice glass of red wine to complement the flavors of the pasta bake.
