Oven-Baked Pasta with Eggplants and Mozzarella

This pasta is the perfect combination of Mediterranean ingredients: the spicy flavor of eggplants, together with the delicate taste of the mozzarella and the bold aroma of the oregano.

Here is the perfect recipe for your meatless Monday dinner. An healthy, tasty, nutritious, all-in-one pasta dish that is quick and simple.
This recipe can be prepared in advance, if you like. Just bake it in the oven before serving. It also makes great leftovers! Just make some extra and your kids' lunch is all ready for tomorrow.
This pasta will surprise you with its delicious Mediterranean ingredients: the spicy flavor of the eggplants, the delicate taste of the mozzarella, and the bold, pizza-like aroma of the oregano... and yes, cannot miss the garlic!
And here is something new that I'm trying out: a nutrition label for this recipe!


Great huh?! Please note: the actual calories and specific nutritional values can vary based on the brand or specific ingredient you use. For example, I was looking at the Trader Joe's fresh mozzarella I used: the sodium level on this is very low. But many other brands or non-fresh mozzarella is much higher. This label should anyways give you a good idea of calories and nutrients in this pasta.
So, what do you think?!? This is something I could possible add to all my recipes. Any feedback is greatly appreciate it.
And here is the recipe for you:
Ingredients: serving 4 people

• one medium eggplant
• 2 cups of crushed tomatoes (I used the San Marzano canned crushed tomatoes)
• 6 oz (170 gr) of fresh mozzarella
• extra virgin olive oil
• one garlic clove
• 4 tablespoons of Parmesan cheese, freshly grated
• salt to taste
• oregano... as much as you like!
• 12 oz of short pasta, like cellentani (the one I used), penne, fusilli...

Preparation time: 40 minutes

Directions:
Step 1: Cut the eggplant in small cubes. In a large skillet, with 4 tablespoons of olive oil cook the eggplant cubes over medium-high heat, until soft and golden. It should take no more than 10 minutes. Season with salt.

Step 2: While the eggplants are cooking, bring a large pot of salted water to a boil. Cook the pasta when the water boils. To avoid overcooking it, please remove it at least 1 or 2 minutes before the time indicated on the box.
Step 3: In a separate saucepan, saute' the garlic crushed or minced, with 2 tablespoons of olive oil. Add the crushed tomatoes. Season with salt and pepper if you like. Simmer for at least 10 minutes, or until the pasta is cooked. Preheat the oven to 350 degrees.

Step 3: Drain the pasta and quickly mix it with the tomato sauce, the eggplants, the mozzarella cut in small cubes, and the oregano.

Step 4: Place the pasta in an oven pan. Sprinkle with the Parmesan cheese.

Step 5: Bake for about 10 minutes, so that the mozzarella will melt, and the top will get slightly golden and crunchy.

Buon Appetito!