Cheesy eggplant pasta bake
852 kcal per person
41g Protein
78g Carbs
42g Fat
13g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 eggplant
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon tomato paste (20 g)
- 5 ounces diced tomatoes (140 g)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 teaspoon Italian seasoning (2 g)
- 3 ½ fluid ounce water (105 ml)
- ½ cube vegetable bouillon
- 2 ounces mozzarella, low-moisture part skim (56 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the pasta for 4–5 minutes, drain and set aside.
- Preheat the oven to 390°F (200°C).
- Slice the eggplant into thin pieces and finely chop the garlic.
- Brush the eggplant slices with half of the oil. Heat a grill pan and grill the slices for 3–5 minutes on each side.
- Heat the remaining oil in a pan. Briefly sauté the garlic with the tomato paste.
- Add the diced tomatoes, balsamic vinegar, Italian herbs, water and bouillon cube. Let simmer for 3 - 5 minutes. Season with salt and pepper to taste.
- Stir the pasta into the sauce.
- In a baking dish, layer the pasta with sauce, grilled eggplant, mozzarella pieces and Parmesan cheese. Repeat the layers and finish with sauce, mozzarella and Parmesan on top.
- Bake for 15 minutes until golden brown. Serve warm.
Requisites:
- Baking dish
Tip van FitChef
Sprinkle with some fresh parsley for a bright flavor.
