Aubergine Parmigiana Style Pasta
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Aubergine Parmigiana Style Pasta

Aubergine Parmigiana Style Pasta

with Rocket and Crouton Salad

.

Tags:
Veggie
Allergens:
Milk
Egg
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

1

Red Onion

1

Garlic Clove

1

Mozzarella

(Contains Milk)

200

Penne Pasta

30

Tomato Puree

1

Finely Chopped Tomatoes with Basil

1

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12

Balsamic Vinegar

(Contains Sulphites)

40

Wild Rocket

1

Croutons

Not included in your delivery

½

Olive Oil for the Dressing

100

Water for the Sauce

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Nutritional information

Energy (kcal)862 kcal
Energy (kJ)3607 kJ
Fat26 g
of which saturates14 g
Carbohydrate110 g
of which sugars27 g
Protein42 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Garlic Press
Knife
Medium Saucepan

Instructions

Roast the Aubergine
1

Preheat your oven to 200°C. Trim the aubergine and slice into 1cm rounds. Pop the aubergine slices onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25, turning halfway through.

Finish the Prep
2

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain the mozzarella and pull it apart into small pieces.

Cook the Pasta
3

When the water is boiling, add the penne and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

Make the Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the onion and cook until softened, 5-6 mins. Stir every couple of minutes. Add the tomato puree and garlic to the pan, stir together and cook for 1 minute, then pour in the chopped tomatoes, water (see ingredients for amount), stock powder and a pinch of sugar. Season with salt and pepper. Bring to the boil, reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.

Assemble!
5

Taste the sauce and add salt, pepper and a pinch of sugar if necessary. Add the cooked pasta to the sauce along with half the hard Italian cheese and stir to combine. Put half the pasta in an ovenproof dish. Layer the cooked aubergine slices on top of the pasta and finish with the remaining pasta on top. Put the mozzarella on top, followed by the remaining hard Italian cheese. Switch your oven to grill setting on high heat - grill the pasta until the cheese is golden and bubbly, 5-6 mins.

Finish and Serve
6

Put the balsamic vinegar into a medium bowl and add the olive oil (see ingredients for amount). Season with salt and pepper. Once the pasta bake is cooked, serve in large bowls. Add the rocket and croutons to the dressing and toss to coat. Serve the pasta with the rocket salad alongside and enjoy!