*Half a pound of dried pasta equals 3-4 cups cooked pasta.
EXTRAS
4-5freshbasil leaves
Instructions
Pre-heat oven to 350F / 180C. Lightly oil a medium baking dish.
Wash, peel and cut the eggplant into medium cubes, place them in a large bowl, sprinkle with ½-¾ teaspoon of salt, let sit for 30 minutes, then drain but do not rinse.
Cook the pasta in unsalted boiling water, to very al dente, drain well, place on the prepared baking dish.
In a medium pan add 2 tablespoons of olive oil, add the chopped tomatoes, garlic, a pinch of salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch or two of hot pepper flakes if desired, cook on medium heat until thickened, transfer to a clean bowl. If too thick then add a little pasta water to thin it out.
In the same pan add a tablespoon of olive oil add the diced eggplant, cook until golden, transfer to a medium bowl using a slotted spoon, toss with 5-6 tablespoons of parmesan cheese.
Place the eggplant filling over the pasta and the sauce on top, sprinkle with the cubed mozzarella and the remaining parmesan cheese.
Bake for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. If needed broil for 3-5 minutes. Serve immediately topped with fresh basil. Enjoy!
Notes
You can use any variety of eggplant, but Italian or globe eggplants (medium sized) are commonly used due to their size and texture. (Weigh your eggplants to get the most accurate proportions for this recipe. You should have around 500 grams of eggplant).Tip for making cubed eggplant: For the eggplant, cut both of the ends off. Then, use a vegetable peeler to remove the skin from the outside. Place the eggplant up on one end and slice down through from top to bottom, almost the entire way through, making 1 inch slices. Then, turn your eggplant 90 degrees, and cut down through the same way. Now, lay your eggplant flat and slice 1 inch increments all the way across; and this will make the cubes fall off as you cut.Leftovers of eggplant pasta casserole are perfect the next day for lunch! Cool the casserole completely, then cover and store in the fridge for up to 4 days, although it will taste best if ate within a day or two. To reheat, cover the eggplant dish loosely with foil and warm in the oven at 350° for 15-20 minutes until bubbly. For individual portions, reheat in the microwave until desired temperature is reached.