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

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. Once cooked the water is strained from pasta.

Chop basil leaves, parsley leaves. Grate Mozzarella cheese. Slice the Aubergine into thin oval slices.

Dilute the tomato paste with 100ml water. 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.

Toss it until its cooked, you will get a golden brown colour.

Take a ceramic oven container and rub it with oil. Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine.

On the same pan add 2 teaspoons of oil and add garlic. Sauté for a minute. Add corn and cook for 3 minutes.

Add the diluted tomato paste and cook until it becomes like a thick gravy.

Add chopped basil and parsley and cook for 2 minutes. Add salt and pizza topper. Switch off the gas.

Add the pasta and mix well. Add this mix to the oven pan in which we have already layered the aubergine. Sprinkle pepper.

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

Boil milk and mix the corn flour into it. Let it completely dilute without any lumps.

Pour the corn milk mixture into the pasta spreading them throughout the pan. Pre heat oven at 180 degree for 5 minutes.

Place the oven container into the oven and bake for 10 minutes or until the cheese melts.

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