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Pasta and Eggplant au Gratin

1 Mins read
Pasta und Auberginen Gratin

Pasta and Eggplant au Gratin

Pane-Bistecca
This dish can be made very well from leftover pasta. Pasta and eggplant gratin are easy to make and can be prepared well in advance. Again, something that you can simply pop in the oven when you get home. You can also make this gratin with zucchinis, which also goes very well. It’s actually another dish that you can make with a thousand variations.

A delicious Gratin!
Prep time
15 min
Cooking time
40 min
Portions
2
Total time
55 min

Ingredients

  • Leftover cooked Pasta

  • 250 g Tomato Sauce (I still had frozen Bolognese)

  • 100 g grated Cheese

  • 1 sliced Eggplant

  • Oil

Instructions

1

Step 1

Fry the eggplant slices in a little oil until soft.
2

Step 2

Grease 2 gratin dishes (10 cm diameter, 8 cm high) well. Spread a little sauce on the bottom and place some of the fried eggplant slices on top. Top with some of the cooked pasta and sprinkle with cheese.
3

Step 3

Put some more sauce, eggplants and pasta on top and fill up with sauce and sprinkle with cheese.
4

Step 4

Bake in the oven at 180 C for 30 minutes.

Notes

Use zucchini instead of eggplant.
Use Béchamel sauce instead of tomato sauce.
Pasta und Auberginen Gratin
Pasta und Auberginen Gratin
Pasta und Auberginen Gratin
Pasta und Auberginen Gratin
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