Aubergine And Penne Bake

Ingredients list for Aubergine And Penne Bake

• 200 grams Penne
• 2 medium Brinjals
• to taste Salt
• 5 tablespoons Olive oil
• 1 large Onion , chopped
• 4 Garlic cloves , chopped
• 1 cup Tomato concasse
• 1/2 cup Parmesan cheese , grated
• 1/4 cup Fresh bread crumbs
• 1 sprig Fresh oregano
• 1 teaspoon Peppercorns , crushed
• 8-10 Mozzarella cheese slices
• 1 cup Fresh cream

Method

1. Cook pasta in three cups of boiling water with salt and one tablespoon of olive oil. Drain water and apply one tablespoon of oil to the pasta. Keep warm. Slice aubergines diagonally and thinly. Sprinkle salt and keep for five minutes.
2. Heat one tablespoon of olive oil in a pan. Place aubergine slices in a single layer. When one side gets softened and lightly browned, turn over and cook the other side similarly. Heat one tablespoon of olive oil in another pan.
3. Add onion and garlic and sauté till they are lightly browned. Add tomato concasse and let it cook. Add salt to taste, penne, half of the Parmesan cheese, fresh breadcrumbs, fresh oregano, freshly crushed peppercorns and mix.
4. Grease a baking dish with one teaspoon of olive oil. Preheat oven to 200˚C. Arrange a layer of aubergine slices in the baking dish. Pour the penne mixture over it and spread evenly. Press lightly. Place a layer of mozzarella cheese slices. Place another layer of aubergine slices.
5. Pour fresh cream. Sprinkle remaining Parmesan cheese and bake in the preheated oven at 200˚C for ten to fifteen minutes or till the top is lightly browned.Demould onto a serving plate, cut into slices and serve.

Nutrition Info