MEDITERRANEAN-STYLE EGGPLANT PASTA
A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
- Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
- Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
- Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
- Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 68.1 g, Cholesterol 44.6 mg, Fat 24.4 g, Fiber 9.5 g, Protein 21.9 g, SaturatedFat 9.9 g, Sodium 890.7 mg, Sugar 13.1 g
CARAMELIZED FAIRY TALE EGGPLANT PENNE
Steps:
- In a large saucepout over medium high heat add oil and onions. Cook 2-3 minutes. Add garlic cook 1 minute. Ad pepper flakes and eggplant. Cook 4-5 minutes or until eggplant begins to brown nicely and is tender. Season to taste. Add tomatoes. Cook 2-3 minutes. Take off heat. Add cooked pasta, butter, and cheese. Mix well. Garnish with fresh chopped herbs and a good drizzle of extra virgin olive oil.
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
EGGPLANT PARM PENNE RECIPE BY TASTY
Upgrade your pasta night with this easy spin on a classic dish!
Provided by Prego
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
- While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
- Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
- Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
- *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
- Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
- Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
- Garnish with remaining basil.
- Enjoy!
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