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!
A delicious Gratin!
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.
