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Eggplant and Pasta Casserole

August 14, 2017

 

 

 Fry in just a bit of Olive Oil until browned 

 

 Layer cooked pasta and eggplant

 

 

 

 

 

 

 

 

If you already have some sauce made it's really fast to make, or buy some store brand and this can be a quick dinner for your family. Add a salad and garlic bread. Dinner!!

 

 

 

 

1 or 2 eggplant sliced 1/2 inch thick

Sea salt

3 Tablespoons of Olive Oil plus more

1 pound of Penne Pasta or less if you only do 1 eggplant

2 cups of your pasta sauce

1/2 cup bread crumbs

Salt and Pepper

1/3 cup parmesan cheese

 

Spray a small casserole pan (8x8) with cooking spray

Put a small amount of sauce on the bottom and then a little bit of the bread crumbs on top of sauce

Add about 2 or 3 Tablespoons of the oil in a fry pan and fry the eggplant a few at a time until browned a little, drain on paper towles.

Boil the pasta until almost done, drain

Preheat the oven to 350 degrees

Layer half of the pasta on the bread crumbs, add a little sauce

Layer on 1/2 of the eggplant and add some sauce, the trick is to not add so much sauce

Add the rest of the pasta and eggplant and sauce on top of all. You can always add some sauce after it's on your plate.

Top with parmesan cheese and bread crumbs and bake for 35-45 minutes or until bubbly and browned on top.

 

 

 

 
 
 
 
 
 
 
 
 
 

 

 

 

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