Eggplant Pasta Bake

Ingredients

• 2 Eggplants
• Salt
• 500 g penne pasta
• 1 bunch carrots (ca. 500 g)
• 4 tbsp butter
• 2 tbsp flour
• 750 ml milk
• 200 g medieval Gouda cheese
• 100 g Parmesan cheese
• Pepper
• 6 tbsp Olive oil
• 2 Garlic cloves
• 4 sage stalks

Instructions

1. 1.

   Rinse, trim, and slice the eggplants. Spread the slices on a tray and sprinkle with a little salt. Set aside for 20 minutes.

2. 2.

   Meanwhile, cook the pasta in plenty of salted water until al dente according to package instructions. Drain and set aside. Peel and slice the carrots. Boil them in salted water for 6–8 minutes at medium heat, then drain.

3. 3.

   Heat butter in a pot and sauté flour over medium heat for 2–3 minutes. Whisk in milk and bring to a boil. Grate Gouda and Parmesan. Stir ¾ of the Gouda into the béchamel sauce and let melt. Season with salt and pepper.

4. 4.

   Pat eggplant slices dry with paper towels. Heat 4 tbsp olive oil in a pan. Fry the eggplant slices on both sides over high heat for 2 minutes each, then drain on paper towels.

5. 5.

   Peel and finely chop garlic. Wash sage, shake off excess water, and chop the leaves. Heat remaining olive oil. Sauté garlic and sage for 1–2 minutes at medium heat. Line a greased baking dish with half of the eggplant slices.

6. 6.

   Combine pasta, carrots, and half of the garlic-sage mixture. Spread over the eggplant layers and pour 2/3 of the sauce on top. Add the remaining eggplant slices, drizzle the rest of the garlic-sage mix, then pour the remaining sauce.

7. 7.

   Sprinkle the leftover Gouda over the casserole. Bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes.