Gratin Of Eggplant, Mushrooms And Pasta Recipe

	Preparation Time
	10 minutes

	Cooking Time
	45 minutes

	Servings
	6 persons

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Eggplant, pasta, whipping cream and cheese, explore a great combination in Gratin Of Eggplant, Mushrooms And Pasta Recipe

Nutrition Facts

Amount per Serving

Calories 511.91 kcal

% Daily Value *

Total Fat 45.36 g: 69.8 %
Saturated Fat Content 23.56 g: 117.8 %
Cholesterol 130.80 mg: 43.6 %
Sodium 209.10 mg: 8.7 %
Total Carbohydrate: 7 %
Dietary Fiber 5.50 g: 22 %
Sugars 3.86 g: 9.7 %
Protein 8.74 g: 17.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Cheese, parmesan, grated	2 oz
heavy whipping cream	18 fl oz
Spices, pepper, black	1 dash
Salt	1 dash
Olive oil	4 tablespoon
Eggplant, raw	1 eggplant, unpeeled approx 1-1/4 lb
Garlic, raw	2 clove(s)
White mushrooms raw	8 oz
Onions raw	1 medium 2-1/2" dia
Corn pasta, cooked	1 ½ cup

Preparation method

Roughly chop the eggplant; crush the garlic; chop the onion. In a frying pan , heat the oil and then fry the onion and garlic for about 5 minutes; then add mushrooms, stir-fry for 5 minutes, then with the help of slotted spoon, transfer to a large bowl.
Fry the eggplant in the remaining oil for about 6 minutes until it changes in to golden color. Add in the mushrooms and stir in the cooked pasta; add seasoning to taste. Put out into the oiled gratin dish, ladle over the whipping cream and drizzle over with the cheese. Place the dish in a preheated oven at a temperature of 375*F for about 30 minutes until golden.
Serve.

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