Back to Recipe Menu

Penne bake with eggplant & fontina cheese


  • Preheat oven to 220°C fan forced (240°C normal).
  • Place the sliced eggplant in 1-2 oven trays. Then spray with oil and cook in the oven until golden and tender.
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic and chilli until tender, stirring now and again.
  • Add the Passata with a little salt and pepper. Mix well and cook for about 15 mins over a gentle heat.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • Then stir the basil into the sauce and add the pasta. Mix well.
  • When ready, lower the oven temp to 180°C fan forced (200°C normal).
  • Layer the pasta in a large gratin (or any ovenproof) dish with the eggplant, Fontina and seasonings. Repeat the process, finishing with plenty of parmesan. Cook in the oven for about 20 mins until the cheese is golden.
  • Serve with plenty of crusty bread and a simple salad on the side.


  • 2 medium eggplants, finely sliced
  • olive oil spray
  • olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1 small red chilli, seeded & finely sliced
  • 1 large bottle Passata (Italian tomato cooking sauce) or tomato pasta sauce
  • sea salt & freshly ground pepper
  • 400 gm penne
  • 10-12 fresh basil leaves, shredded
  • 150-200 gm fontina cheese, grated
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm