Pasta and Eggplant Bake
Pasta and Eggplant Bake with creamy pasta salad, mozzarella, and basil pesto - easy to prepare, flavorful, and perfect for gatherings.
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Cooking tools:
- Chargrill pan
- Tongs
- Plate
- Oven
- Parchment paper
- Loose bottom round cake pan
- Baking sheet
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Spoon
- Oven mitt
Ingredients
- 2 eggplant (750g), trimmed, thinly sliced lengthways
- Olive oil cooking spray
- 2x 300gm tubs From Good Roots Creamy Pasta Salad
- 2 eggs, whisked
- 1 red capsicum, deseeded, finely diced
- 1 cup basil leaves, roughly chopped
- 1 cup grated mozzarella cheese
- ½ cup finely grated parmesan
- 1 cup basil pesto, to serve
- Green salad, to serve
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