Cheesy Fresh Tomato Eggplant Casserole

Ingredients

• 2 medium round eggplants (approximately 1 pound) (500 grams)
• 1 teaspoon salt
• 4 cups cooked penne pasta* (or rigatoni or mezzi maniche)
• 1 lb skinned and chopped fresh ripe tomatoes (500 grams)
• 3 tablespoons olive oil
• 1-2 cloves garlic finely chopped
• 1 teaspoon oregano (3/4 gram)
• 1 teaspoon basil (3/4 gram)
• 1-2 pinches hot pepper flakes if desired
• 8 tablespoons freshly grated parmesan cheese (divided)
• 1 cup fresh mozzarella cubed (125 grams)
• 4-5 fresh basil leaves

Steps

1. 1

   Pre-heat oven to 350F / 180C. Lightly oil a medium baking dish.

2. 2

   Wash, peel and cut the eggplant into medium cubes, place them in a large bowl, sprinkle with ½-¾ teaspoon of salt, let sit for 30 minutes, then drain but do not rinse.

3. 3

   Cook the pasta in unsalted boiling water, to very al dente, drain well, place on the prepared baking dish.

4. 4

   In a medium pan add 2 tablespoons of olive oil, add the chopped tomatoes, garlic, a pinch of salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch or two of hot pepper flakes if desired, cook on medium heat until thickened, transfer to a clean bowl. If too thick then add a little pasta water to thin it out.

5. 5

   In the same pan add a tablespoon of olive oil add the diced eggplant, cook until golden, transfer to a medium bowl using a slotted spoon, toss with 5-6 tablespoons of parmesan cheese.

6. 6

   Place the eggplant filling over the pasta and the sauce on top, sprinkle with the cubed mozzarella and the remaining parmesan cheese.

7. 7

   Bake for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. If needed broil for 3-5 minutes. Serve immediately topped with fresh basil. Enjoy!