- 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
- 1 x 400g can chopped tomatoes
- 50g tomato paste
- 1 teaspoon dried oregano
- 300g dried rigatoni pasta
- 6 eggs, lightly whisked
- 80g Greek-style feta, crumbled
- 40g (1/2 cup) finely grated parmesan
- Step 1Preheat oven to 190°C. Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper.
- Step 2Preheat 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.
- Step 3Heat 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.
- Step 4Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
- Step 5Line 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. (To freeze, see notes).
Swap it: For a change, swap the eggplant for 600g zucchini, thinly sliced lengthways.
To freeze: At the end of step 5, set aside for 1 hour to cool. Cut into portions. Wrap each in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months.
To thaw: Place required portions in the fridge for 24 hours or until thawed.
To reheat: Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place pie portions on the tray. Cover with foil. Cook for 20-25 minutes or until heated through.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste