This Eggplant and Pasta Pie makes enough for two people, plus three frozen dinners – that means no more cooking for three nights! And it tastes great, too. What more could you want?
Olive oil spray
1 large (about 600g) eggplant, thinly sliced lengthways
2 teaspoons extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
350g lean beef mince
400g can chopped tomatoes
50g tomato paste
1 teaspoon dried oregano
300g dried rigatoni pasta
6 eggs, lightly whisked
80g Greek-style feta, crumbled
1/2 cup finely grated parmesan
Preheat oven to 190°C (170°C fan forced). Spray a round 22cm cake pan with oil. Line the base with non-stick baking paper. Preheat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant with oil. Cook on grill for 3-4 minutes each side or until tender.
Heat the oil in a large frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 7 minutes or until onion is soft. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Stir in tomato, tomato paste and oregano. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
Line the base and side of the prepared pan with the eggplant. Combine the mince mixture, pasta, egg, feta and parmesan in a large bowl. Spoon the mixture over the eggplant. Bake for 45-50 minutes or until set. Set aside in the pan for 15 minutes to cool slightly.
Tip: To freeze allow to cool completely, then slice into portions and pack in freezer bags/containers. Can be frozen for up to three months.