Baked Eggplant (Aubergine), Tomato & Pasta Gratin Recipe

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Baked Eggplant (Aubergine), Tomato & Pasta Gratin
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  1. Heat the olive oil in a large saucepan.
  2. Add onion, garlic and saute until tender.
  3. Add tomatoes, tomato paste, basil and oregano and bring to a boil.
  4. Simmer 30 minutes until thick and season with salt and pepper.
  5. Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
  6. Drain on paper towels.
  7. Toss cooked pasta with the tomato sauce.
  8. Grease an 8 cup gratin dish 9 x 9.
  9. Arrange ingredients as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese.
  10. Bake uncovered about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 341.65 Kcal (1430 kJ)
Calories from fat 83.92 Kcal
% Daily Value*
Total Fat 9.32g 14%
Cholesterol 12.76mg 4%
Sodium 1122.81mg 47%
Potassium 1066.09mg 23%
Total Carbs 37.07g 12%
Sugars 18.99g 76%
Dietary Fiber 15.9g 64%
Protein 29.57g 59%
Vitamin C 13.9mg 23%
Iron 0.7mg 4%
Calcium 745.7mg 75%
Amount Per 100 g
Calories 61.86 Kcal (259 kJ)
Calories from fat 15.19 Kcal
% Daily Value*
Total Fat 1.69g 14%
Cholesterol 2.31mg 4%
Sodium 203.28mg 47%
Potassium 193.01mg 23%
Total Carbs 6.71g 12%
Sugars 3.44g 76%
Dietary Fiber 2.88g 64%
Protein 5.35g 59%
Vitamin C 2.5mg 23%
Iron 0.1mg 4%
Calcium 135mg 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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