Ingredients
2 tsp olive oil
3 large aubergines
pinch of cooking salt and freshly ground black pepper
375g penne pasta
250g tin of tomatoes, chopped
2 tbsp tomato paste
100g low-fat mozzarella
1 tbsp basil, finely chopped
2 free-range eggs, lightly beaten
1 tbsp fresh brown breadcrumbs
Method
1. Lightly oil a deep casserole dish and preheat the oven to 350F/Gas 4.
2. Thinly slice the aubergines, place on a plate. Season the slices with a pinch of salt and let stand for 30 minutes before rinsing with cold water. Drain on kitchen paper then drizzle the olive oil and grill both sides until tender.
3. Cook the pasta in a large saucepan of boiling water, uncovered until tender and then drain. Add tinned tomatoes, paste, cheese, basil and egg to the pasta in a large bowl.
4. Cover the base of the casserole dish with the aubergine slices, keeping back ten slices for the top of the pasta. Spoon the pasta over the aubergines and then place the remaining slices over the top. Sprinkle with the breadcrumbs and then bake, uncovered, for 30 minutes or until firm.
5. Allow the dish to stand for 10 minutes before serving with fresh vegetables or a salad.
