Baked Eggplant (Aubergine), Tomato & Pasta Gratin

eggplant

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  medium eggplants, sliced
• 2  tablespoons olive oil
• 2  onions, chopped
• 2  garlic cloves, chopped
• 1 (28 ounce) can tomatoes
• 2  tablespoons tomato paste
• 2  teaspoons dried basil
• 1  teaspoon dried oregano
• 1  teaspoon salt
• 1  teaspoon pepper
• 8  ounces penne pasta
• 10  ounces mozzarella cheese, sliced

Directions

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