All Recipes Best Recipe Fruits and Vegetables Vegetables Eggplant

Ingredients

1 eggplant, diced into 1/2-inch squares 2 tablespoons extra-virgin olive oil, divided 1 tablespoon butter 1 zucchini, diced 2 cloves garlic, chopped 4 mushrooms, chopped 1 onion, chopped 1 (26 ounce) jar plain tomato sauce 1 large tomato, diced ¼ teaspoon dried basil, or to taste ¼ teaspoon dried marjoram, or to taste salt and ground black pepper to taste ½ cup dry white wine 1 ¼ cups farfalle (bow tie) pasta 1 ¾ cups grated Parmesan cheese 2 tablespoons grated Parmesan cheese 1 (7 ounce) package mozzarella cheese, cut into strips

Nutrition Info

376.4 calories carbohydrate: 26.5 g cholesterol: 48.4 mg fat: 19.7 g fiber: 6.6 g protein: 22.8 g saturatedFat: 9.7 g servingSize: - sodium: 1282.2 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms, cook until beginning to brown, about 3 minutes. Add eggplant, saute until browned, about 2 minutes.
Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
Pour wine into the zucchini mixture, reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce, mix well.
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
Bake in the preheated oven until cheese is well melted, about 20 minutes.

6 servings

This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.