Baked Pasta with Eggplant and Zucchini


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.3
  • Total Fat: 10.6 g
  • Cholesterol: 9.8 mg
  • Sodium: 202.3 mg
  • Total Carbs: 69.4 g
  • Dietary Fiber: 13.1 g
  • Protein: 13.8 g

View full nutritional breakdown of Baked Pasta with Eggplant and Zucchini calories by ingredient
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Submitted by: ANDTCKRTOO

Number of Servings: 6


    1 pound short pasta e.g. rigatoni, penne, farfalle, etc.
    2 14 ounce cans whole tomatoes
    4 tablespoons extra virgin olive oil
    1 large eggplant or 4 finger eggplant
    1 onion, chopped
    1 clove garlic, crushed
    2 large zucchini, sliced
    1 tablespoon finely chopped basil
    2 teaspoons finely chopped oregano or marjoram
    sea salt
    freshly ground black pepper
    1/2 pound grated mozzarella
    1/2 cup freshly grated parmesan


Pre-heat oven to 350º.

Cook pasta until al dente. Drain and place in a large mixing bowl. Reserve 1/4 cup of cooking liquid. Puree the tomatoes in a food processor. Pour the mixture through a sieve and remove seeds and reserve liquid.

Cut eggplant into chunks and place in a large baking dish. Drizzle over 2 tablespoons of oil and bake until softened and starting to brown a little.

Heat remaining oil in a pan and sauté the onion, garlic and zucchini until the zucchini has softened. Add the tomato puree and herbs and simmer until the sauce has reduced by one-third. Stir in the eggplant and season to taste. Pour sauce over pasta and stir to combine with reserved cooking liquid and mozzarella.

Spoon mixture into a large shallow gratin or lasagne dish and sprinkle the parmesan over the top. Bake for 15-20 minutes, or until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user ANDTCKRTOO.


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