Eggplant Pasta Bake

Ingredients and Weight: - 1 large eggplant (1 pound) - 1 box (16 ounces) pasta (such as penne, rotini, or shells) - 1 onion (8 ounces), chopped - 2 cloves garlic (1 ounce), minced - 1 pound ground beef - 1 (28 ounce) can crushed tomatoes - 1 (15 ounce) can tomato sauce - 1 (15 ounce) can diced tomatoes - 1 (15 ounce) can tomato paste - 1 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 cup (8 ounces) shredded mozzarella cheese - 1/2 cup (4 ounces) grated Parmesan cheese

Preparation Time: 30 minutes

Cooking Time: 30-40 minutes

Difficulty Level: 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Brush the insides of the eggplant halves with olive oil and season with salt and pepper. Place on a baking sheet and roast for 15-20 minutes, or until tender.
3. Meanwhile, cook the pasta according to package directions.
4. In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
5. Add the onion and garlic to the skillet and sauté for 5 minutes, or until softened.
6. Stir in the crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
7. Stir in the cooked pasta and remove from heat.
8. Fill the roasted eggplant halves with the pasta mixture and top with the mozzarella and Parmesan cheeses.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 240 per serving
• Protein: 15 grams per serving
• Carbohydrates: 30 grams per serving
• Fat: 10 grams per serving

Dish Characteristics:

• Comforting and hearty
• Bursting with rich tomato flavor
• Ideal for dinner gatherings

User Comments:

• "This eggplant pasta bake was incredible! The eggplant was tender and juicy, and the pasta was cooked perfectly. The sauce was flavorful and satisfying."
• "I loved the combination of flavors in this dish. The eggplant added a unique depth and texture, and the cheeses melted together perfectly."
• "This is my new go-to recipe for a special occasion dinner. It's easy to make and always impresses my guests."

Special Precautions and Tips:

• Be careful not to overcook the eggplant, as it can become mushy.
• Use a deep baking dish to prevent the pasta and sauce from overflowing.
• If you don't have fresh eggplant, you can use frozen or canned eggplant, but make sure to thaw and drain it thoroughly before using.