This Baked Pasta with Fried Aubergines celebrates comforting family meals. Fried aubergines are stirred into a rich homemade tomato sauce, tossed with al dente pasta, layered with mozzarella and plenty of Parmigiano, then baked until beautifully golden. Rustic, hearty and full of honest Italian flavour, it’s a recipe you’ll want to make again and again.

Serves 4, Prep time: 30-35  minutes, Cook time: 1 hour 

  • 400 g (14 oz) short pasta (paccheri, rigatoni, penne or similar)
  • 2 medium aubergines (eggplants), diced
  • 500 ml (2 cups) tomato passata
  • 300 g (10½ oz) mixed red and yellow cherry tomatoes, diced
  • 1 large white onion, finely diced
  • 2 garlic cloves
  • 2 tbsp extra virgin olive oil
  • Sunflower oil, for frying
  • 1 tbsp tomato concentrate (tomato paste)
  • Salt, to taste
  • Freshly ground black pepper
  • A generous handful of fresh basil leaves
  • 200 g (7 oz) mozzarella, drained and sliced
  • 80 g (1 cup) grated Parmigiano cheese, plus extra for the topping
  • 2 tbsp breadcrumbs
  • Extra virgin olive oil for greasing the baking dish

Method

1. Fry the aubergines

Heat plenty of sunflower oil in a deep frying pan over a medium-high heat.

Fry the diced aubergines in batches until golden brown and tender. Transfer them to a plate lined with kitchen paper to drain any excess oil.

In a small bowl, mix the tomato concentrate with 1–2 tablespoons of warm water until smooth. Pour the mixture over the fried aubergines, then season with salt, freshly ground black pepper and a handful of torn fresh basil. Toss gently until every piece is evenly coated, then set aside.

2. Make the tomato sauce

Heat the extra virgin olive oil in a large saucepan.

Add the finely diced onion together with the garlic cloves.

Cook gently for about 3–4 minutes until softened and lightly golden.

Add the diced red and yellow cherry tomatoes and cook for another few minutes until they begin to break down.

Pour in the tomato passata and simmer for around 10 minutes.

Add the seasoned fried aubergines to the sauce, stir well and continue cooking gently for about 20 minutes so all the flavours come together.

Finally, stir through plenty of freshly torn basil leaves, cover with a lid and leave the sauce to rest while the pasta cooks. Remove garlic cloves.

3. Cook the pasta

Bring a large saucepan of well-salted water to the boil.

Cook the pasta until just al dente, then drain.

Transfer it immediately into a large bowl and mix thoroughly with all of the tomato and aubergine sauce. 

4. Assemble

Lightly grease a baking dish with olive oil.

Sprinkle the base with breadcrumbs to create a delicious crispy bottom.

Spread half of the pasta into the dish.

Arrange slices of mozzarella over the top and sprinkle with a little extra Parmigiano.

Cover with the remaining pasta and finish generously with more grated cheese..

5. Bake

Bake in a preheated oven at 200°C (400°F) Gas 6, for approximately 15 minutes, or until the cheese has melted and the top is lightly golden.

Allow the pasta to rest for 5 minutes before serving.

 

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