Eggplant and pesto baked pasta

Eggplant and pesto baked pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 500grams small pasta(small shells)
  • 2 medium zucchini grated
  • ¾ cup pesto
  • 2 eggplants sliced thinly lengthways
  • Olive oil spray
  • 2 cups light mozzarella
  • ¼ cup Parmesan shredded
  • 500 grams cherry tomatoes halved
Instructions
  1. Preheat oven to 180C
  2. In a large pot boil pasta, cook until slightly undercooked. Then drain and put back into the pot and add zucchini and pesto stir to combine
  3. Line 2 trays with baking paper and arrange eggplants slices in a single layer. Bake for 10 minutes and then remove from the oven
  4. Transfer pasta mixture into a deep baking dish, top with eggplant slices, slightly overlapping the slices. Sprinkle with cheese and top with tomatoes, cut side up.
  5. Bake for 45 mins(cover with foil to keep it from browning to much on top). Let it rest for 10 minutes before serving.
Nutrition Information
Serving size: 1 piece Calories: 450 Fat: 23 grams Carbohydrates: 39 grams Sugar: 6.6 grams Fiber: 7 grams Protein: 22.5 grams