Baked Eggplant And Pancetta Pasta Recipes

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SPICY EGGPLANT AND PASTA WITH PANCETTA



Spicy Eggplant and Pasta with Pancetta image

Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.

Provided by Andrew Bleiman

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
⅓ pound pancetta bacon, diced
1 eggplant, diced
1 (28 ounce) jar marinara sauce
1 (10.5 ounce) container cherry tomatoes, halved
½ cup red wine
2 teaspoons red pepper flakes, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon garlic salt, or to taste
1 pinch white sugar, or to taste
1 pinch ground white pepper, or to taste
1 (16 ounce) package penne pasta

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
  • Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

Nutrition Facts : Calories 537 calories, Carbohydrate 81 g, Cholesterol 11.6 mg, Fat 15.9 g, Fiber 9.5 g, Protein 16.7 g, SaturatedFat 3.4 g, Sodium 1037.8 mg, Sugar 16.2 g

BAKED EGGPLANT AND PANCETTA PASTA



Baked Eggplant and Pancetta Pasta image

An easy, cheesy baked pasta -- spiral cavatappi -- with tomato sauce, eggplant and pancetta.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 8

Kosher salt
2 tablespoons extra-virgin olive oil
3/4 pound pancetta, diced
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 pound dried cavatappi
5 1/2 cups prepared marinara sauce
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
  • Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
  • Add the marinara, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

EGGPLANT PASTA BAKE



Eggplant Pasta Bake image

Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.

Provided by John Stine

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large eggplant, peeled and thinly sliced
½ pound dry penne pasta
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 ancho chile pepper, chopped
2 tablespoons olive oil
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 (12 ounce) package vegetarian burger crumbles
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
  • In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
  • In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
  • Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
  • Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g

BAKED EGGPLANT PARMESAN SPAGHETTI



Baked Eggplant Parmesan Spaghetti image

Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 large eggplant (1-1/2 lb.)
6 Tbsp. (1/2 pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 egg whites
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. multi-grain spaghetti, uncooked
2 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 425°F.
  • Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
  • Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
  • Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
  • Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL



Pasta with Roasted Eggplant, Ricotta, and Basil image

Categories     Cheese     Herb     Pasta     Vegetable     Appetizer     Quick & Easy     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 11

3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about 1 cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

Steps:

  • Preheat oven to 450°F.
  • In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
  • While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
  • Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
  • Stir in vinegar and roasted eggplant.
  • In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.

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