Eggplant and pesto baked pasta

AWW
Cooking time
More than 1 hour
Healthy options
Healthy
Vegetarian
Serves
10 or more
Type
Kids
Pasta
Family
4 stars - based on 1 reviews
Photography: Brett Stevens/Styling: Yael Grinham
Photography: Brett Stevens/Styling: Yael Grinham

Ingredients

  • 500g packet small pasta (such as spirals, macaroni or mini penne)
  • 2 large (300g) zucchini, grated coarsely
  • ¾ cup (200g) prepared pesto
  • 2 large (1kg) eggplants, sliced thinly lengthways
  • ¾ cup (180ml) olive oil
  • 2 cups (200g) grated mozzarella cheese
  • ¼ cup (20g) freshly grated parmesan
  • cheese
  • 500g cherry tomatoes, halved

Preparation method

Cook the pasta in a large saucepan of boiling salted water until just tender;
drain. Combine the pasta with zucchini and pesto; mix well.

Meanwhile, brush both sides of the eggplant slices with oil. Cook the eggplant
in batches in a large non-stick frying pan until browned on both sides; drain on
absorbent paper.

Preheat the oven to 180°C (160°C fan forced).

Spoon pasta into a shallow ovenproof dish (4-litre/16-cup capacity). Top with
the eggplant, overlapping the slices. Sprinkle eggplant with the 2 cheeses
and top with tomatoes, cut-side up.

Bake, uncovered, for about 45 minutes or until heated through and cheese is lightly browned; cover with foil if over-browning

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