Photo of Spaghetti and eggplant bake by WW

Spaghetti and eggplant bake

9
9
9
SmartPoints® value per serving
Total Time
2 hr
Prep
30 min
Cook
1 hr 30 min
Serves
6
Difficulty
Moderate

Ingredients

Eggplant

3 medium, thinly sliced lengthways

Olive oil

1 tbs

Brown onion

1 medium, chopped finely

Carrot(s)

1 medium, coarsely grated

Garlic

3 clove(s), crushed

Dried oregano

1½ tsp

Extra lean beef mince

400 g

Tomato paste

2 tbs

Canned diced tomatoes

400 g

Pasta

250 g, spaghetti

Frozen green peas

cup(s), (80g)

Reduced-fat 15% cheddar cheese

¾ cup(s), grated, (90g)

Fresh basil

cup(s), finely shredded, plus extra leaves to garnish

Breadcrumbs, multigrain

40 g, ( 2tbs)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray eggplant slices with oil. Heat a large non-stick frying pan over medium heat. Cook eggplant, in batches, for 2–3 minutes each side or until tender and golden. Transfer to a plate.
  2. Heat oil in same pan over medium-high heat. Cook onion, carrot, garlic and oregano, stirring, for 5 minutes or until onion has softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  3. Add paste and cook, stirring, for 1 minute. Add tomatoes and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until sauce has thickened.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender, adding peas for the last minute of cooking. Drain. Add pasta and peas to mince mixture and toss to coat. Add cheese and shredded basil and toss to combine.
  5. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm round cake tin with oil. Sprinkle base and side with breadcrumbs, shaking off excess. Arrange about two-thirds of the eggplant slices, slightly overlapping, over base and side of prepared tin. Spoon pasta mixture into eggplant case. Arrange remaining eggplant slices, slightly overlapping, to cover filling.
  6. Bake for 30 minutes or until golden and warmed through. Set aside in tin for 5 minutes before inverting onto a serving plate. Sprinkle with extra basil and cut into wedges to serve.

Notes

SERVING SUGGESTION: Steamed green beans. Add it: ½ tsp dried chilli flakes with garlic in Step 2. Swap it: Beef mince for pork and veal mince.