BAKED EGGPLANT PARMESAN SPAGHETTI
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
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
EGGPLANT PARM ONE-POT PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 15
Steps:
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
EGGPLANT SPAGHETTI RECIPE - (4.5/5)
Provided by vegielover
Number Of Ingredients 12
Steps:
- Peel the eggplant (I don't!) and cut into cubes of about 1/2". Put in a bowl and toss with a handful of salt. Let it sit for about an hour, then drain off the liquid, rinse well and pat dry with paper toweling. Heat the oil in the pan and fry the eggplant until it is golden. Remove the eggplant with a slotted spoon and place in a bowl lined with paper towels to absorb the oil. Discard all but enough of the remaining oil to sauté the onions. Bring the water for the spaghetti to a boil and cook according to the package directions. While the pasta is cooking, sauté the onions and garlic until onions are translucent. Return the eggplant to the pan along with the tomatoes, romano cheese (if using), and ricotta (or substitute). Season with pepper. Cook until the ricotta is melded with the vegetables. Drain the pasta. Serve on individual plates with the eggplant mixture spooned over it. Top with chiffonade of basil and pass the Parmesan cheese around the table, if desired.
EGGPLANT PASTA
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
- In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
EGGPLANT PARMESAN PASTA
The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
- Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
- Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
- Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
- Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
- Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.
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
PASTA WITH EGGPLANT SAUCE
This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.
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