Al Forno Pasta With Eggplant

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

What to cook next for your no meat Friday? Let us help you with that. We’ve made for a delicious dish, al forno pasta with eggplant. The eggplant is cooked on the stove with a touch of garlic and tomato sauce, and then into the oven, topped with lots of mozzarella. So, cheesy fans, this recipe is for you also!

Ingredients Needed for Al Forno Pasta With Eggplant

    5 ounces of linguine
    1 tablespoon vegetable oil
    3 garlic cloves, thinly sliced
    1 medium-sized eggplant, small dices
    7 ounces of cherry tomatoes
    1 cup tomato sauce
    ½ cup fresh parsley, chopped
    5 mozzarella ovolines
    ½ cup low moisture mozzarella, shredded

How to Make Al Forno Pasta With Eggplant

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Add the linguini and a pinch of salt.
  3. Cook them according to the instructions on the package.
  4. Heat the oil in a skillet over medium heat. Add the onion, garlic, and give it a stir.
  5. Add the eggplant and a bit of more vegetable oil if the mixture seems too dry.
  6. Season with salt, add the cherry tomatoes, and tomato sauce.
  7. Give it a stir, add the parsley and a touch of pepper.
  8. Lay the pasta in a small baking dish. Add the eggplant.
  9. Top with fresh and low moisture mozzarella.
  10. Slide the tray into the oven for the next 20 minutes at 360 degrees F/180 degrees C.

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