Italian Pasta Gratin with Aubergines and Cheese

Rigatoni with Mozzarella and Eggplant: Variation on Macaroni Cheese

© Rebecca Ford

Sep 22, 2009

Pasta gratins begin and end with macaroni cheese, says Annie Bell in her cookery book Gorgeous Greens (pub Kyle Cathie, £14.99, photography Chris Alack). In this gratin recipe, which appears here with permission, rigatoni – a hearty pasta similar to macaroni – takes centre stage. Added flavour comes from fried aubergine and a tomato sauce. But, Annie Bell declares, it’s still macaroni cheese.

Gratin of Rigatoni with Aubergine and Mozzarella - Recipe

Ingredients – Serves 4

To make the Béchamel sauce

• 50g unsalted butter
• 40g flour
• 500ml full-cream milk
• sea salt, black pepper
• 1 bay leaf
• 75g freshly grated Parmesan

To make the Gratin

• extra virgin olive oil
• 2 aubergines, sliced 1cm thick
• 250g rigatoni
• 2 buffalo mozzarellas, drained and sliced
• 30g breadcrumbs

To Make the Tomato Sauce

• 1 dried red chilli, finely chopped
• 4 garlic cloves, peeled and chopped
• 6 tablespoons chopped fresh flat-leaf (Italian) parsley
• 400ml passata

Method

1. To make the béchamel, melt the butter in a small non-stick saucepan over a medium heat, stir in the flour and allow the roux to seethe for about a minute. Working off the heat, gradually incorporate the milk using a wooden spoon, a little at a time to begin with.
2. Season the sauce, add the bay leaf, bring to the boil stirring frequently and simmer for 10 minutes, giving it a stir every now and again. If it seems at all lumpy at the end, give it a quick whisk. Discard the bay leaf and stir in the Parmesan.
3. Heat a large frying pan over a medium heat. You will need to cook the aubergine slices in batches. Brush one side with olive oil, season, and fry oiled side down until golden.
4. Brush the top side with oil, turn and fry until golden too. Remove and repeat with the remaining aubergines.
5. At the same time, bring a large pan of salted water to the boil. Add the pasta and give it a stir. Cook until almost tender, on the firm side of al dente, then drain into a colander and briefly run cold water through it. Return it to the pan and toss with a tablespoon of olive oil.
6. To make the tomato sauce, heat 1 tablespoon of oil in a clean frying pan over a medium heat, add the chilli and garlic, and as soon as it starts to colour add the parsley and stir to coat it in oil. Pour in the passata and season. Bring to the boil and simmer for a couple of minutes.
7. Preheat the oven to 180°C fan/200°C/gas mark 6. To assemble the gratin, coat the base of a 20 x 30cm roasting dish with a couple of tablespoons of the tomato sauce. Layer half the pasta on top, then half each of the tomato sauce, aubergines and mozzarella. Repeat with the remaining half of the ingredients.
8. Give the béchamel a quick whisk and smooth it over the surface. Toss the breadcrumbs with a tablespoon of oil and some seasoning and scatter over the top. (* This gratin can be prepared to this point in advance, in which case cover it with clingfilm, leave it to cool completely and then chill. It may need a little longer in the oven.)
9. Bake the gratin for 35 minutes, until the surface is golden and bubbling. Then serve.

Now try these recipes from Gorgeous Greens:

Pasta with Cavalo Nero and Chicken Livers and Oven Baked Roast Onion Risotto with Scallops.

Pasta Gratin with Eggplant and Mozzarella

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