Baked Whole Wheat Pasta with Eggplant alla Siciliana.

Method7 steps · about 1 hr

1. 1

   Step 1: Prepare the ingredients: Cut the mozzarella (12 oz) into small cubes and do the same with the eggplant (2) after washing it.

   Uses 2 eggplants, cubed · 12 oz mozzarella, cubed

2. 2

   Step 2: Heat some oil in a deep frying pan or large skillet and fry the eggplant cubes until golden brown on all sides. Remove the eggplant from the hot oil using a slotted spoon and place in a bowl lined with kitchen paper to drain the excess oil.

   Uses Prepared eggplant cubes from step 1 · Frying oil from the 8½ fl oz supply; absorption and retained amount are unknown

3. 3

   Step 3: If the eggplant was fried in olive oil, pour off excess oil from the skillet, leaving just enough for the tomato (1½ lb) sauce. If another frying oil was used, use the separate 2 tablespoons extra-virgin olive oil for the sauce. Add the canned tomatoes or passata, some basil from the single handful and optional chili flakes to taste. Break up whole tomatoes and simmer for about 20 minutes, then season with salt and black pepper. Keep the fried eggplant aside for layering.

   Simmer tomato sauce · 20 minUses 1½ lb canned peeled tomatoes or passata · A little oil left in the pan, only if eggplant was fried in olive oil · 2 tbsp extra-virgin olive oil only if a different frying oil was used · Some of the single handful of basil; save the rest for topping · Salt to taste for tomato sauce · Black pepper to taste for tomato sauce · Red chili flakes to taste, only if desired

4. 4

   Step 4: While the sauce is simmering, put a pot of water on to boil for the whole wheat pasta (12 oz). Add salt once it starts boling and bring to a boil again. Cook the pasta very al dente (about 2 minutes less than the package instructions). When the pasta is ready drain it and add it to the skillet with the sauce.

   Cook pasta al dente · 2 minUses Unmeasured pot of water for pasta · Salt pasta water; amount unstated · 12 oz whole-wheat pasta, cooked very al dente · Prepared sauce from step 3

5. 5

   Step 5: Mix the pasta sauce and cooked pasta together and then make a layer of pasta and sauce in the bottom of a rectangular or round baking dish or casserole dish. Add some of the eggplant cubes and top with mozzarella and grated cheese.

   Uses Pasta mixed with prepared sauce · Fried drained eggplant from step 2 · Some of the mozzarella cubed in step 1 for the first layer · Part of 2 oz cheese supply; per-layer amount unknown

6. 6

   Step 6: Make a second layer of pasta and tomato sauce. Top again with eggplant, then mozzarella and grated cheese. Finally add some fresh basil leaves to the top.

   Uses Prepared first layer · Remaining eggplant for second layer · Remaining cubed mozzarella from step 1 · Remaining portion of 2 oz cheese supply; exact amount unstated · Remaining basil from the single handful for topping · Remaining pasta and sauce for the second layer

7. 7

   Step 7: Bake your whole wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or until the cheese on top has melted. Let your baked whole wheat pasta with eggplant rest for 2-3 minutes before serving.

   Bake pasta · 20 minUses Fully layered pasta dish from step 6