Aubergine Parmigiana Style Pasta
with Rocket Salad
Our Aubergine Parmigiana Style Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains Milk)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Dried Oregano
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Trim the aubergine, then slice into rounds approximately 1cm thick.
Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain the mozzarella and tear it into small pieces. Pat dry with kitchen paper.
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and cook for 30 secs.
Stir the passata, red wine stock paste, sun-dried tomato paste, dried oregano, sugar and water for the sauce (see pantry for both amounts) into the pan.
Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Preheat your grill to high heat.
Stir the cooked pasta and half the hard Italian style cheese through the sauce.
Transfer the pasta to an appropriately sized ovenproof dish. Layer the roasted aubergine over the top, then scatter over the remaining hard Italian style cheese and mozzarella.
Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins.
Share the aubergine parmigiana bake between your bowls.
Serve the rocket leaves alongside. Finish by drizzling over the balsamic glaze.
Enjoy!
