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Aubergine Parmigiana Style Pasta

Aubergine Parmigiana Style Pasta

with Rocket and Crouton Salad

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Tags:Veggie
Allergens:MilkCereals containing glutenCeleryEggSulphites

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(ContainsMilk)

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Basil

10 grams

Vegetable Stock Paste

(ContainsCelery)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

40 grams

Rocket

28 grams

Croutons

(ContainsMilk, Cereals containing gluten)

Not included in your delivery

½ tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3392 kJ
Energy (kcal)811 kcal
Fat26.0 g
of which saturates14.0 g
Carbohydrate102 g
of which sugars25.0 g
Protein39 g
Salt4.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Saucepan
Garlic Press
Colander
Frying Pan
Spoon
Measuring Cups
Oven dish
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!