Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

Step 1: To begin making the Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, cook the pasta as per the instructions given

Step 2: For most of the penne pasta, water is boiled with salt and a 1/2 teaspoon of oil and the pasta is cooked for 8 to 10 minutes

Step 3: Once cooked the water is strained from pasta

Step 4: Chop basil leaves, parsley leaves

Step 5: Grate Mozzarella cheese

Step 6: Slice the Aubergine into thin oval slices

Step 7: Dilute the tomato paste with 100ml water

Step 8: Take a non-stick pan add 2 spoons of oil and arrange the aubergine one by one and toss them nicely in the non-stick pan

Step 9: Toss it until its cooked, you will get a golden brown colour

Step 10: Take a ceramic oven container and rub it with oil

Step 11: Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine

Step 12: On the same pan add 2 teaspoons of oil and add garlic

Step 13: Sauté for a minute

Step 14: Add corn and cook for 3 minutes

Step 15: Add the diluted tomato paste and cook until it becomes like a thick gravy

Step 16: Add chopped basil and parsley and cook for 2 minutes

Step 17: Add salt and pizza topper

Step 18: Switch off the gas

Step 19: Add the pasta and mix well

Step 20: Add this mix to the oven pan in which we have already layered the aubergine

Step 21: Sprinkle pepper

Step 22: Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top

Step 23: Boil milk and mix the corn flour into it

Step 24: Let it completely dilute without any lumps

Step 25: Pour the corn milk mixture into the pasta spreading them throughout the pan

Step 26: Pre heat oven at 180 degree for 5 minutes

Step 27: Place the oven container into the oven and bake for 10 minutes or until the cheese melts

Step 28: Serve Aubergine Layered Baked Corn Cheese Quinoa Pasta with Cumin Spiced Potato And Leek Soup for a perfect weekend dinner