Golden eggplant under molten cheese, tomato sauce, pasta beneath

$1.76/serving$1.83at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• eggplant1 ea
• spaghetti160 g
• roma tomato (chopped)5 ea
• garlic3 cloves
• mozzarella cheese150 g
• parmesan cheese40 g
• olive oil5 tbsp
• basil leaves1 tsp dried

Method

1Salt the eggplant

• •Slice the eggplant into 1/2 inch rounds.
• •Salt both sides and rest on paper towel for 15 minutes.
• •Pat the rounds dry.

2Brown the eggplant

• •Heat 3 tbsp of the olive oil in a wide oven-safe skillet over medium-high heat.
• •Brown the eggplant rounds in batches, 2 to 3 minutes per side, until golden.
• •Transfer the rounds to a plate and set aside.

3Sauce

• •Warm the sliced garlic in the remaining olive oil in the same skillet until pale gold.
• •Add the tomatoes, dried basil and a pinch of salt.
• •Simmer 10 minutes until thickened.

4Melt

• •Heat the broiler.
• •Shingle the eggplant back over the sauce.
• •Top with the mozzarella and half the parmesan.
• •Broil 3 to 4 minutes until blistered and molten.

5Pasta & plate

• •Cook the spaghetti in salted boiling water 8 to 10 minutes until al dente.
• •Toss the spaghetti with a few spoonfuls of the skillet sauce.
• •Serve the eggplant over the pasta with the remaining parmesan on top.