Oven baked Eggplant Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the Eggplant: Heat olive oil in a large pan and fry the eggplant cubes for 20 minutes, stirring constantly until they are soft and turn mahogany brown. Season with salt, pepper, and chili flakes.

Step 2

2. Assemble the Dish: In a large baking dish, combine the fried eggplant, 3 cups of tomato sauce, 1 cup of ricotta cheese, fresh mozzarella balls, and fresh basil. Season again with chili flakes, pepper, and salt to taste. Add the dry penne pasta to the dish, spreading it evenly. Pour enough water over the mixture to cover the pasta completely. Add a bit of extra salt to the water to ensure the pasta cooks well.

Step 3

3. Bake: Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for one hour, or until the pasta is fully cooked and tender. If you prefer a crispier top, remove the foil for the last 15 minutes of baking.

Step 4

4. Serve: Garnish with additional fresh basil and serve hot.