Three Cheese Eggplant Parmesan Pasta Bake
This rich and comforting Three Cheese Eggplant Parmesan Pasta Bake combines layers of tender eggplant, pasta, and three delicious cheeses, all baked to perfection. A comforting and hearty dish that's perfect for dinner, bringing a burst of flavor with every bite.
Ingredients
- 1 large aubergine eggplant, or 2 small
- Spray oil
- 350 g ~ 2 3/4 cups small pasta shapes (e.g., macaroni)
- 425 g ~ 1 1/2 cups good quality tomato pasta sauce
- 100 g cheddar cheese grated (~ 1 cup when grated)
- 40 g ~ 1/4 cup finely grated vegetarian parmesan-style cheese
- 125 g mozzarella cheese ~ 4 1/2 oz or 1/2 small block
- 3 tablespoons basil pesto
Instructions
- Prepare the Eggplant
- Cut the aubergine (eggplant) into thin slices, around 4-5mm thick. It’s fine if they’re not perfectly even, but try to keep them consistent for even cooking.
- Grill the Eggplant
- Lightly spray a baking tray with oil. Lay out the aubergine slices in a single layer. Grill (broil) under medium heat for 2-3 minutes on each side, until soft (but not crispy). If necessary, cook the slices in batches.
- Cook the Pasta
- Boil the pasta in plenty of water until al dente, then drain. Mix the cooked pasta with the tomato sauce.
- Assemble the Pasta Bake
- Lightly spray a baking dish with oil (approximately 8x8 inches). Layer the tomato pasta, eggplant slices, three cheeses, and basil pesto. The order of layers doesn’t matter too much, but here’s the sequence I used:
- 1/3 of the aubergine slices
- Smear of basil pesto
- 1/3 of the pasta
- 1/2 of the mozzarella
- 1/3 of the cheddar
- 1/2 of the parmesan
- Repeat this sequence twice, finishing with the remaining pasta, aubergine slices, and cheddar cheese on top.
- Bake the Dish
- Bake at 190°C (375°F) for around 25 minutes or until the pasta bake is piping hot throughout and the cheese on top is golden and crispy.