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Eggplant Pasta Casserole Recipe
Ingredients:
- 1 large diced eggplant
- 2 cups uncooked pasta
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until tender, about 10 minutes.
- Add the minced garlic, dried oregano, salt, and black pepper to the skillet. Cook for another 2 minutes.
- In a large bowl, combine the cooked pasta, eggplant mixture, and marinara sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Turkish Eggplant Casserole Recipe
What you will need to make eggplant pasta casserole
- Eggplant: Adds a rich, meaty texture and absorbs flavors well, making it a hearty base for the casserole.
- Pasta: Provides the bulk of the dish, offering a satisfying chew and carrying the sauce beautifully.
- Marinara sauce: Brings a tangy, savory element that ties all the ingredients together with its rich tomato flavor.
- Mozzarella cheese: Melts into a gooey, stretchy layer, adding creamy richness and a delightful texture.
- Parmesan cheese: Adds a sharp, nutty flavor that complements the mozzarella and enhances the overall taste.
- Olive oil: Used for sautéing the eggplant, it adds a subtle fruity flavor and helps in cooking evenly.
- Garlic: Infuses the dish with a robust, aromatic flavor that enhances the overall taste profile.
- Dried oregano: Adds a hint of earthy, herbal notes that complement the tomato sauce and cheese.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Pasta Casserole Recipe
- Skillet: Essential for cooking the eggplant and garlic, ensuring they become tender and flavorful before mixing with pasta.
- Large bowl: Needed to combine the cooked pasta, eggplant mixture, and marinara sauce thoroughly.
- Baking dish: Used to bake the combined ingredients, allowing the cheese to melt and the flavors to meld together.
- Oven: Crucial for baking the casserole, ensuring it cooks evenly and the cheese becomes bubbly and golden.
Eggplant Pasta Casserole
A hearty casserole with eggplant and pasta, perfect for a family dinner.
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Ingredients:
Main Ingredients
- 1 large eggplant diced
- 2 cups pasta uncooked
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until tender, about 10 minutes.
- Add the minced garlic, dried oregano, salt, and black pepper to the skillet. Cook for another 2 minutes.
- In a large bowl, combine the cooked pasta, eggplant mixture, and marinara sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole can be made ahead and refrigerated. Just bake it when you're ready to eat.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook pasta and eggplant mixture as directed.
- Combine pasta, eggplant, and marinara sauce in a large bowl.
- Transfer mixture to a baking dish but don't add cheese yet.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, top with cheeses and bake as directed.
Freezing Instructions
- Prepare the dish up to the point of baking.
- Wrap the baking dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove plastic wrap, cover with foil, and bake at 375°F (190°C) for 30 minutes.
- Uncover, add cheeses, and bake for an additional 20-25 minutes until bubbly.
Roasting the eggplant before adding it to the pasta mixture can give the dish a deeper, smokier flavor.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too mushy?
Make sure to cook the eggplant over medium heat until tender but not overcooked. Keep an eye on it.
Can I use a different type of cheese?
Absolutely! Feel free to substitute with cheddar, provolone, or any cheese you prefer.
Is it possible to make this dish ahead of time?
Yes, you can assemble the casserole and refrigerate it. Just bake it when you're ready to serve.
What type of pasta works best for this recipe?
Short pasta like penne, rigatoni, or fusilli works well. They hold the sauce nicely.
Can I add other vegetables to this casserole?
Definitely! Bell peppers, zucchini, or mushrooms would be great additions.
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