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Aubergine Parmigiana Style Pasta
Aubergine Parmigiana Style Pasta

Aubergine Parmigiana Style Pasta

with Rocket and Crouton Salad

.

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Celery
Egg
Sulphites

The quantities provided above are averages only.

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Red Onion

1

Garlic Clove**

1

Mozzarella

(Contains: Milk)

180

Penne Pasta

(Contains: Cereals containing gluten)

30

Tomato Puree

1

Finely Chopped Tomatoes with Basil

10

Vegetable Stock Paste

(Contains: Celery)

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

Nutritional information

Energy (kcal)762 kcal
Energy (kJ)3187 kJ
Fat24 g
of which saturates14.2 g
Carbohydrate95.2 g
of which sugars27.2 g
Protein38.3 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Medium Saucepan
Colander
Spoon
Grill Pan
Measuring Cups
Oven dish
Bowl

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 1/2 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 into 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 paste 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 style 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 style 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. Enjoy!

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