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Pasta Cake with Grilled Eggplant

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Italian
Servings 4

Equipment

  • Grill pan
  • Springform pan

Ingredients
  

  • 3 eggplants
  • 2 fl oz balsamic vinegar
  • 1 lb ground beef
  • 1 diced onion
  • 1 garlic clove, chopped
  • 1 can pizza sauce
  • 10 oz cooked rigatoni pasta
  • 2 tbsp basil, chopped
  • 7 oz ricotta
  • 3.5 oz grated parmesan
  • 7 oz mozzarella

Instructions
 

  • Cut the eggplant into thin strips and place them on a grill pan with some hot oil. Sprinkle some salt on top of the eggplant strips and spread balsamic vinegar on both sides.
  • Fry the ground beef in some hot oil and cook through. Then add the onion and garlic. Season the mix before pouring in the pizza sauce. Fold the cooked rigatoni into the bolognese and add the basil.
  • Cover the bottom of a springform pan with the eggplant strips. Make sure that they cover and slightly hang over the edges. The center of the pan should be completely covered.
  • To fill the cake, spoon several tablespoons of ricotta onto the bottom before sprinkling parmesan and mozzarella on top. Next, add a layer of pasta with cheese, pasta again, and cheese again. Seal the top of the cake with more eggplant strips and fold in the strips on the edge of the pan. Bake the pasta cake at 350°F for 25-30 minutes.

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