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Mary Berry Melanzane Pasta

Mary Berry Melanzane Pasta
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Mary Berry’s Melanzane Pasta is a baked pasta dish that combines eggplant, tomatoes, garlic, and herbs, topped with cheese. The eggplant is cooked until soft and slightly caramelized, adding a depth of flavor that pairs perfectly with the tomato-based sauce and pasta. It’s often baked to give it a golden, bubbly cheese topping, making it a comforting and flavorful meal.

Ingredients

Scale

  • 2 Medium Eggplants (cubed): Adds a meaty texture and flavor.
  • 3 tbsp Olive Oil: For sautéing the eggplant and garlic.
  • 1 Onion (finely chopped): Adds a sweet, savory base.
  • 2 Garlic Cloves (minced): Enhances the sauce with a deep aroma.
  • 400g Canned Chopped Tomatoes: Forms the base of the tomato sauce.
  • 1 tbsp Tomato Paste: Adds richness and depth to the sauce.
  • 1 tsp Dried Oregano: Adds a classic Italian herb flavor.
  • Fresh Basil Leaves (handful, torn): Adds freshness and aroma.
  • Salt and Pepper (to taste): For seasoning.
  • 300g Pasta (penne or rigatoni): Holds the sauce well.
  • 100g Mozzarella Cheese (grated): For a melty, gooey topping.
  • 50g Parmesan Cheese (grated): Adds a sharp, salty flavor.

Instructions

Step 1. Prepare the Eggplant

Preheat your oven to 200°C (180°C fan) or 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed eggplant and cook for 5-7 minutes until softened and lightly golden. Remove the eggplant from the skillet and set it aside.

Step 2. Sauté the Onion and Garlic

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 3. Make the Tomato Sauce

Add the canned chopped tomatoes, tomato paste, and dried oregano to the skillet with the onions and garlic. Stir well, then season with salt and pepper. Simmer the sauce for 10 minutes until it has thickened slightly. Add the cooked eggplant back into the sauce, along with the torn basil leaves.

Step 4. Cook the Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.

Step 5. Assemble the Pasta Bake

Combine the cooked pasta with the tomato-eggplant sauce, stirring to coat the pasta evenly. Transfer the mixture to a baking dish, spreading it out evenly. Top with grated mozzarella and Parmesan cheese.

Step 6. Bake the Pasta

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 7. Serve and Enjoy

Remove the pasta from the oven and let it cool slightly before serving. Garnish with extra basil leaves if desired and serve hot.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-melanzane-pasta/