Al Forno Pasta With Eggplant







A recipe allowed in a / diet.

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!

Nutritional Chart

Calories: 732 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 37 g
  • 29 g
  • 86 g

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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