Ingredients

• Pasta400 g
• Eggplant2 pieces, thinly sliced, quartered
• Olive oil1/3 cup
• Onions1 piece, thinly sliced
• Mozzarella cheese1 1/2 cup
• Basilto serve
• Bolognese pasta sauce400 g

Steps

1. 1. Preheat the oven to 200C/180C fan-forced. Bring pasta to room temperature or cook pasta following packet directions (see recipe notes).
2. 2. Heat the oil in a large frying pan over medium heat. Cook eggplant, in batches, for 5 minutes or until golden and tender. Transfer to a paper towel lined plate.
3. 3. Add onion to pan and cook, stirring, for 5 minutes or until soft. Remove from heat. Add pasta, pasta sauce and half the eggplant. Toss to combine. Transfer to a large baking dish and top with remaining eggplant and cheese.
4. 4. Bake for 20-25 minutes or until golden and heated through. Serve topped with basil.