Feed big families with big appetites with this hearty eggplant pasta pie.
- Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain.
- Meanwhile, heat a greased chargrill pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 1 to 2 minutes each side or until lightly charred and tender. Transfer to a plate.
- Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add garlic, oregano and nutmeg. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and tomatoes. Season with salt and pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Add pasta, mozzarella and peas. Stir to combine.
- Preheat oven to 180C/160C fan-forced. Grease a 20cm round springform pan. Line base and side of pan with 3⁄4 of the eggplant, overlapping slices and extending 4cm over edge. Spoon filling into pan. Press down with the back of a spoon to compact. Top with remaining eggplant, slightly overlapping. Fold over sides of eggplant to enclose filling.
- Bake for 30 minutes or until heated through. Stand in pan for 10 minutes. Remove sides of pan. Sprinkle with parmesan and parsley. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set