JW MARRIOTT KITCHEN

 

Eggplant Parmigiana Pasta

(Pasta alla Parmigiana di Melanzane)

Eggplant Parmigiana Pasta is a rich and comforting Italian dish that combines roasted eggplant, tangy tomato sauce, melted cheese, and pasta into a hearty baked meal. A vegetarian favorite inspired by the classic Parmigiana di Melanzane.

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🧺 Ingredients:

1. 2 medium eggplants, sliced into ½-inch rounds

2. 3 tablespoons olive oil

3. Salt and pepper to taste

4. 250g (9 oz) rigatoni or penne pasta

5. 2 cups tomato passata or crushed tomatoes

6. 2 garlic cloves, minced

7. ½ teaspoon dried oregano

8. 100g (3.5 oz) mozzarella cheese, shredded

9. 40g (1.5 oz) Parmesan cheese, grated

10. Fresh basil leaves, chopped

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👩‍🍳 Instructions:

1. Preheat your oven to 200°C (400°F). Lightly brush both sides of the eggplant slices with olive oil, season with salt and pepper, and arrange them on a baking sheet. Roast for 25–30 minutes until golden and tender, flipping halfway.

2. While the eggplant roasts, cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds. Pour in the tomato passata and add oregano. Let simmer for 10–12 minutes, stirring occasionally. Season with salt and pepper to taste.

4. Roughly chop the roasted eggplant slices and stir them into the tomato sauce. Let cook for another 2 minutes so the flavors combine.

5. Add the cooked pasta to the skillet and toss with the eggplant-tomato sauce. If needed, add a bit of the reserved pasta water to loosen the sauce.

6. Preheat the broiler (or oven to 220°C / 425°F). Transfer the pasta mixture to a baking dish. Sprinkle mozzarella and Parmesan cheese over the top.

7. Broil or bake until the cheese is melted and bubbly, about 5–7 minutes.

8. Remove from oven and sprinkle with chopped basil. Serve hot and enjoy the cheesy, tomato-rich flavors.

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💡 Cooking Tips:

1. For extra richness, fry the eggplant slices in olive oil instead of roasting.

2. Add red pepper flakes for a bit of heat.

3. This dish can be made ahead and baked just before serving.

🥗 Nutrition Facts (Per Serving – serves 4):

1. Calories: 480

2. Protein: 17g

3. Carbohydrates: 50g

4. Fat: 24g

5. Fiber: 7g

6. Sugar: 8g

7. Sodium: 420mg

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