Eggplant Pasta Casserole
A hearty casserole with eggplant and pasta, perfect for a family dinner.
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Equipment
- Baking Dish
- Large pot
- Skillet
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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