dhouha bakhouch Pasta Melanzane e Mozzarella is a comforting Italian dish made with tender eggplant, melted mozzarella, tomato sauce, and al dente pasta. The roasted eggplant gives it a creamy, cheesy, and somewhat smokey texture. The namesakes of this rich, homemade dish are “melanzane” (eggplant) and “mozzarella.”
Ingredients:
- Chop 1 large eggplant into small cubes.
- Boil 250g pasta until al dente.
- Grate 150g mozzarella cheese.
- Pour 300ml tomato passata into a bowl.
- Peel and mince 2 garlic cloves.
- Add 3 tablespoons olive oil.
- Sprinkle 1 teaspoon dried oregano.
- Tear a handful of fresh basil leaves.
- Season with salt and black pepper to taste.
- Grate 2 tablespoons Parmesan cheese.
How to make Pasta Melazane e Mozzarella
- In a deep pan, first heat the olive oil over medium heat.
- The minced garlic should then be sautéed until aromatic and golden.
- Stir in the chopped eggplant until it browns and becomes soft.
- Add dried oregano, salt, and pepper for seasoning.
- Add the tomato passata next, and stir gently.
- Give the sauce 15 minutes to simmer, uncovered.
- In the meantime, cook pasta till al dente in salted water.
- Stir pasta into the eggplant sauce and incorporate well.
- Stir in half of the mozzarella until just melted.
- Pour all the ingredients into a baking dish.
- Add the grated Parmesan and the leftover mozzarella on top.
- Bake for 10 minutes at 200°C (390°F) or until brown.
- Take out of the oven and let it cool down a little for five minutes.
- Finally, top with shredded basil and serve hot.
Pasta Melazane e Mozzarella Recipe Tips:
- Melanzane baked pasta with spinach and ricotta. Add blanched spinach and a cup of ricotta cheese to elevate the dish. Add the chopped spinach to the sautéed eggplant and garlic and let it wilt. Add ricotta to create a smooth, creamy sauce. Add the cooked pasta and mozzarella on top of this mixture. Bake till bubbling and golden on top. The spinach adds earthiness, and the ricotta adds a subtle tang. This version strikes the ideal balance between comfort and nutrition because it feels more decadent but still healthy.
- Melanzane made with whole wheat pasta and roasted cherry tomatoes. For more fiber and a nutty flavor, use whole wheat pasta. Start by roasting cherry tomatoes with garlic and olive oil. To add natural sweetness and richness, add them to the tomato sauce with eggplant. The caramelized edges add complexity and depth. Add the Parmesan, mozzarella, and whole wheat spaghetti and toss everything together. Bake as directed until the edges are crispy. Every bite of this version is bursting with roasted summer flavors, making it feel heartier and healthier.
- Pasta Melanzane without Gluten with Grilled Zucchini Slices. For a lighter, allergy-friendly version, use gluten-free pasta. Then, grill zucchini slices and add them to the eggplant combination. The fresh, smokey flavor that the zucchini adds complements the mozzarella. If using breadcrumbs, choose gluten-free ones. Mix everything together, including the spaghetti and sauce. The cheese should then melt beautifully after baking. This substitute maintains the reassuring essence of the original while providing a lighter texture. For those who are gluten intolerant and yearn for Italian flavors, it is perfect.
How To Store & Reheat Leftovers?
- 📦In The Fridge: Place leftovers in an airtight container. Refrigerate for up to 3 days. Let it cool fully before storing.
- ❄️ In The Freezer: Portion it into freezer-safe containers. Wrap tightly with foil. Freeze for up to 2 months for best texture and flavor.
- 🔥 To Reheat: Reheat in the oven at 180°C for 15 minutes. Or microwave in short bursts until hot throughout and bubbling.
Pasta Melazane e Mozzarella Recipe Nutrition Facts
Add 250g pasta to deliver 840 calories and 175g carbohydrates.
Stir in 1 large eggplant to give 130 calories and 9g fiber.
Include 150g mozzarella to supply 420 calories, 25g protein, and calcium.
Pour 300ml tomato passata to provide 60 calories and vitamin C.
Use 2 garlic cloves to add antioxidants and vitamin B6.
Drizzle 3 tablespoons olive oil to contribute 360 calories and heart-healthy fats.
Sprinkle 1 teaspoon dried oregano to give antioxidants and flavor.
Tear fresh basil leaves to add vitamin K and aroma.
Season with salt and pepper for mineral balance and enhanced taste.
Grate 2 tablespoons Parmesan to offer 44 calories and extra calcium.
Try More Recipes:
- Pioneer Woman Green Chile Chicken Enchilada Casserole
- Pioneer Woman Cabbage Casserole
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Chicken Biscuit Casserole
Pasta Melazane e Mozzarella
Description
Pasta Melanzane e Mozzarella is a comforting Italian dish made with tender eggplant, melted mozzarella, tomato sauce, and al dente pasta. The roasted eggplant gives it a creamy, cheesy, and somewhat smokey texture. The namesakes of this rich, homemade dish are “melanzane” (eggplant) and “mozzarella.”
Ingredients
Instructions
- In a deep pan, first heat the olive oil over medium heat.
- The minced garlic should then be sautéed until aromatic and golden.
- Stir in the chopped eggplant until it browns and becomes soft.
- Add dried oregano, salt, and pepper for seasoning.
- Add the tomato passata next, and stir gently.
- Give the sauce 15 minutes to simmer, uncovered.
- In the meantime, cook pasta till al dente in salted water.
- Stir pasta into the eggplant sauce and incorporate well.
- Stir in half of the mozzarella until just melted.
- Pour all the ingredients into a baking dish.
- Add the grated Parmesan and the leftover mozzarella on top.
- Bake for 10 minutes at 200°C (390°F) or until brown.
- Take out of the oven and let it cool down a little for five minutes.
- Finally, top with shredded basil and serve hot.
Pasta Melazane e Mozzarella
