Eggplant Zucchini Pasta Bake with Mushrooms recipe

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Ingredients

1 eggplant, diced into 1/2-inch squares
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 zucchini, diced
2 cloves garlic, chopped
4 mushrooms, chopped
1 onion, chopped
1 (26 ounce) jar plain tomato sauce
1 large tomato, diced
¼ teaspoon dried basil, or to taste
¼ teaspoon dried marjoram, or to taste
salt and ground black pepper to taste
½ cup dry white wine
1 ¼ cups farfalle (bow tie) pasta
1 ¾ cups grated Parmesan cheese
2 tablespoons grated Parmesan cheese
1 (7 ounce) package mozzarella cheese, cut into strips

Nutrition Info

376.4 calories
carbohydrate: 26.5 g
cholesterol: 48.4 mg
fat: 19.7 g
fiber: 6.6 g
protein: 22.8 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1282.2 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.

  2. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms, cook until beginning to brown, about 3 minutes. Add eggplant, saute until browned, about 2 minutes.

  3. Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.

  4. Pour wine into the zucchini mixture, reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce, mix well.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  7. Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.

  8. Bake in the preheated oven until cheese is well melted, about 20 minutes.

Recipe Yield

6 servings

Recipe Note

This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.

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