How to make Aubergine And Penne Bake -

Baked layered dish with aubergine, penne and mozzarella cheese.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Penne (पेने पास्ता ), Brinjals (बैंगन)

Cuisine : Italian

Course : Noodles and Pastas

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Aubergine And Penne Bake

Aubergine And Penne Bake Recipe Card

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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Aubergine And Penne Bake Recipe

  • Penne 200 grams

  • Brinjals 2 medium

  • Salt to taste

  • Olive oil 5 tablespoons

  • Onion , chopped 1 large

  • Garlic cloves , chopped 4

  • Tomato concasse 1 cup

  • Parmesan cheese , grated 1/2 cup

  • Fresh bread crumbs 1/4 cup

  • Fresh oregano 1 sprig

  • Peppercorns , crushed 1 teaspoon

  • Mozzarella cheese slices 8-10

  • Fresh cream 1 cup

Method

Step 1

Cook pasta in three cups of boiling water with salt and one tablespoon of olive oil. Drain water and apply one tablespoon of oil to the pasta. Keep warm. Slice aubergines diagonally and thinly. Sprinkle salt and keep for five minutes.

Step 2

Heat one tablespoon of olive oil in a pan. Place aubergine slices in a single layer. When one side gets softened and lightly browned, turn over and cook the other side similarly. Heat one tablespoon of olive oil in another pan.

Step 3

Add onion and garlic and sauté till they are lightly browned. Add tomato concasse and let it cook. Add salt to taste, penne, half of the Parmesan cheese, fresh breadcrumbs, fresh oregano, freshly crushed peppercorns and mix.

Step 4

Grease a baking dish with one teaspoon of olive oil. Preheat oven to 200˚C. Arrange a layer of aubergine slices in the baking dish. Pour the penne mixture over it and spread evenly. Press lightly. Place a layer of mozzarella cheese slices. Place another layer of aubergine slices.

Step 5

Pour fresh cream. Sprinkle remaining Parmesan cheese and bake in the preheated oven at 200˚C for ten to fifteen minutes or till the top is lightly browned.Demould onto a serving plate, cut into slices and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.