Eggplant Zucchini Pasta Bake with Mushrooms

This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.

Ingredients

• 1 eggplant, diced into 1/2-inch squares
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 zucchini, diced
• 2 cloves garlic, chopped
• 4 mushrooms, chopped
• 1 onion, chopped
• 1 (26 ounce) jar plain tomato sauce
• 1 large tomato, diced
• 0.25 teaspoon dried basil, or to taste
• 0.25 teaspoon dried marjoram, or to taste
• salt and ground black pepper to taste
• 0.5 cup dry white wine
• 1 ¼ cups farfalle (bow tie) pasta
• 1 ¾ cups grated Parmesan cheese
• 2 tablespoons grated Parmesan cheese
• 1 (7 ounce) package mozzarella cheese, cut into strips

Steps

1. Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
2. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.
3. Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
4. Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
7. Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
8. Bake in the preheated oven until cheese is well melted, about 20 minutes.