About this recipe:Sliced aubergines are layered with tomato sauce and a mixture of ricotta and Parmesan cheese, before being baked and served with freshly cooked pasta.
60g plain flour
55g dry breadcrumbs
2 tablespoons Italian herb seasoning
2 tablespoons water
1 small aubergine, sliced into 5mm rounds
1 tablespoon groundnut oil
400g tomato-based pasta sauce
250g ricotta cheese
80g grated Parmesan cheese
1 tomato, thinly sliced
225g spaghetti or angel hair pasta
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
In a plastic bag, combine the flour, breadcrumbs and Italian herbs. Shake to mix.
In a shallow bowl, beat together the eggs and water.
Heat the oil in a large frying pan over medium-high heat. There should be enough oil to thinly coat the bottom of the frying pan.
Dip the aubergine slices in egg, then place in the bag and shake to coat.
Fry the slices in the frying pan until golden brown on each side. Remove and drain on kitchen towels.
Spread a thin layer of pasta sauce in the bottom of a 23cm square baking dish. Cover with the aubergine slices, then top with more sauce.
Mix together the ricotta and Parmesan cheese; spread over the aubergine.
Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over the top.
Bake for 30 minutes in the preheated oven or until cheese is melted and sauce is bubbling.
Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta according to packet's instructions. Drain and serve baked aubergine over pasta.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.