Eggplant And Pasta Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and grease a pie dish.
• STEP 2.Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
• STEP 3.In a pot, cook the pasta according to package instructions. Drain and set aside.
• STEP 4.In a skillet, heat olive oil and sauté the garlic until fragrant. Add the tomato sauce and simmer for 10 minutes.
• STEP 5.In a bowl, mix the ricotta cheese, Parmesan cheese, and beaten eggs.
• STEP 6.Rinse the eggplant slices and pat them dry.
• STEP 7.In the greased pie dish, layer the cooked pasta, tomato sauce, eggplant slices, and cheese mixture. Repeat the layers.
• STEP 8.Cover the dish with foil and bake in the preheated oven for 30 minutes.
• STEP 9.Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and golden.
• STEP 10.Let it cool for a few minutes before serving.

Cooking Tips

• You can use any type of pasta for this dish, such as penne or rigatoni.
• Feel free to add other vegetables like zucchini or bell peppers.
• Garnish with fresh herbs like basil or parsley before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the pasta pie hot as a main dish with a side of garlic bread or a salad.