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🍽️ Mixed Pasta Bake with Eggplant, Tomato and Cheese

669 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• salt
• 1 onion
• 1 garlic clove
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 400 g peeled tomatoes (can)
• 1 tsp dried oregano
• 1 pinch raw cane sugar
• pepper
• 1 handful fresh basil (5 g)
• 400 g whole grain pasta (macaroni)
• 1 tomato
• 125 g mozzarella (45 % fat in dry matter)
• 50 g alpine cheese (45 % fat in dry matter)
• 50 g parmesan (37 % fat in dry matter)
• 130 g soy cream
• 1 tsp dried thyme

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Remove the green stem at the top.
3. 3. Slice the eggplant into thin, round slices.
4. 4. Sprinkle the slices evenly with salt.
5. 5. Let the salted slices sit for 30 minutes.
6. 6. Pat the eggplant dry with kitchen paper afterwards.
7. 7. Peel the onion and garlic.
8. 8. Dice the onion and garlic very finely.
9. 9. Heat 1 tablespoon of oil in a pot.
10. 10. Fry the onions and garlic in the hot oil.
11. 11. Wait until the vegetables are translucent and soft.
12. 12. Stir the tomato paste into the pan.
13. 13. Add the peeled tomatoes.
14. 14. Let the sauce simmer for about 10 minutes.
15. 15. Add the oregano to the sauce.
16. 16. Season the sauce with sugar, salt and pepper to your taste.
17. 17. Wash the basil and shake it dry.
18. 18. Pluck the leaves from the stems.
19. 19. Set aside a few small leaves for decoration.
20. 20. Finely chop the rest of the basil.
21. 21. Stir the chopped basil into the tomato sauce.
22. 22. Cook the macaroni in boiling salted water.
23. 23. Follow the time indication on the package.
24. 24. Cook the pasta al dente (firm to the bite).
25. 25. Drain the pasta.
26. 26. Let the pasta drip dry well.
27. 27. Heat the remaining oil in a pan.
28. 28. Fry the eggplant slices in the pan.
29. 29. Fry them brown on both sides.
30. 30. Pour hot water over the tomato.
31. 31. Shock the tomato briefly.
32. 32. Peel the tomato.
33. 33. Remove the hard core.
34. 34. Slice the tomato into thin slices.
35. 35. Drain the mozzarella.
36. 36. Slice the mozzarella into thin slices.
37. 37. Grate the mountain cheese.
38. 38. Grate the parmesan.
39. 39. Mix the grated cheeses with the soy cream.
40. 40. Add the thyme to the cheese cream.
41. 41. Season the cheese cream with salt and pepper.
42. 42. Grease a baking dish.
43. 43. Put a layer of pasta into the dish.
44. 44. Put a layer of the cheese cream on top.
45. 45. Place the eggplant slices on top.
46. 46. Pour the tomato sauce on top.
47. 47. Layer pasta and cheese cream again.
48. 48. Top the bake with the tomato slices.
49. 49. Top it with the mozzarella slices.
50. 50. Preheat the oven to 180 °C.
51. 51. Bake the bake for about 30 minutes.
52. 52. Remove the bake from the oven.
53. 53. Decorate it with the saved basil leaves.

Nutrition per serving

• kcal: 669
• Protein: 29 g · Fett/Fat: 30 g · Carbs: 69 g