Baked Whole Wheat Pasta with Eggplant alla Siciliana.
This baked whole wheat pasta with eggplant alla Siciliana recipe pairs eggplant, tomatoes, basil and mozzarella with whole wheat pasta tubes. It’s easy to make, meatless and nutritious. Serve it as a side dish or main dish. Take it to potlucks and cookouts.
Servings: 4
Calories: 743kcal
Equipment
- 1 large pot to cook pasta
- 1 large skillet to fry eggplant and make sauce
- 1 oven/baking dish
- 1 sharp knife
Ingredients
- 12 ounces whole wheat pasta tubes
- 1.5 pounds canned peeled tomatoes or passata
- 2 eggplants cut into cubes
- 12 ounces fresh mozzarella cut into cubes
- 1 handful fresh basil leaves
- salt to cook pasta and to taste
- freshly ground black pepper. to taste
- 2 ounces Parmigiano Reggiano or grana freshly grated or vegetarian parmesan.
- 8.5 flozs vegetable oil to fry eggplant (I use olive oil)
- 2 tablespoons extra virgin olive oil. to cook sauce if olive oil not used for eggplant.
Instructions
- Prepare the ingredients: Cut the mozzarella into small cubes and do the same with the eggplant after washing it.
- Heat some oil in a deep frying pan or large skillet and fry the eggplant cubes until golden brown on all sides. Remove the eggplant from the hot oil using a slotted spoon and place in a bowl lined with kitchen paper to drain the excess oil.
- If you used olive oil and there's still a lot in the skillet, pour some out leaving just enough to make the tomato sauce. Heat the oil again if necessary and add the canned peeled tomatoes or passata and some basil leaves. Break the tomatoes up with a fork and simmer over a medium heat for about 20 minutes. Add salt and freshly ground black pepper to taste.
- While the sauce is simmering, put a pot of water on to boil for the whole wheat pasta. Add salt once it starts boling and bring to a boil again. Cook the pasta very al dente (about 2 minutes less than the package instructions). When the pasta is ready drain it and add it to the skillet with the sauce.
- Mix the pasta sauce and cooked pasta together and then make a layer of pasta and sauce in the bottom of a rectangular or round baking dish or casserole dish. Add some of the eggplant cubes and top with mozzarella and grated cheese.
- Make a second layer of pasta and tomato sauce. Top again with eggplant, then mozzarella and grated cheese. Finally add some fresh basil leaves to the top.
- Bake your whole wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or until the cheese on top has melted. Let your baked whole wheat pasta with eggplant rest for 2-3 minutes before serving.
Notes
This recipe is vegetarian if you use vegetarian cheese. Mozzarella isn’t always vegetarian. Some mozzarella contains animal rennet. However, many modern mozzarella varieties use microbial or vegetable rennet. Check the label. Italian Parmigiano and Grana contain animal rennet so use a vegetarian parmesan instead.
See main content for what to do with leftovers and other tips.
Nutrition
Calories: 743kcal | Carbohydrates: 76g | Protein: 38g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 1008mg | Potassium: 923mg | Fiber: 15g | Sugar: 15g | Vitamin A: 964IU | Vitamin C: 21mg | Calcium: 672mg | Iron: 3mg