Farfalle With Roasted Eggplant And 3 Cheeses Recipes

THREE CHEESE STUFFED EGGPLANT

Steps:

• For stuffed eggplant:
• Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.
• Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.
• Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.
• For the stuffing:
• In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
• Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• For quick tomato sauce:
• Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
• Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
• To finish the dish:
• Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.

FARFALLE WITH EGGPLANT YOGURT SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

BOW TIES WITH ROASTED EGGPLANT AND THREE CHEESES

Steps:

• Heat covered 4 qt saucepan of salted water to boiling.
• Preheat broiler.
• Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
• Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
• Cook pasta in boiling water.
• While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
• Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.

FARFALLE WITH TOMATOES AND FETA CHEESE

Steps:

• 1. Cook the pasta in a large pot of boiling salted water until al dente.
• 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

FARFALLE WITH OVEN-DRIED TOMATOES AND EGGPLANT

Steps:

• Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
• Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.

BAKED FARFALLE WITH EGGPLANT

Steps:

• Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
• Place a pot with four quarts of salted water over high heat.
• Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
• When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
• Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
• Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.

FARFALLE WITH ROASTED EGGPLANT AND 3 CHEESES RECIPE

Steps:

• 1. heat covered 4 quart saucepan of salted water to boiling over high heat 2. meanwhile, preheat broiler. rub garlic, whole red pepper and eggplant halves with oil; place in broiling pan without rack. place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (8 minutes), skin on pepper is blistered and charred and eggplant is fork tender (14 minutes), turning vegetables occasionally and removing them as they are done. do not turn broiler off. cool vegetables until easy to handle. peel off skin from pepper. cut pepper in half and discard seeds and stem. peel eggplant and cut into 1/2 inch dice. place in large bowl 3. add pasta to boiling water and cook as label directs. while pasta is cooking, in covered blender, pulse pepper, garlic and dried tomato until pureed. add puree, mozzarella, cream basil and 3/4 cup parmesan to eggplant in bowl. 4. drain pasta, add to eggplant mixture, stirring to coat evenly.spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining parmesan. place baking dish in broiler about four inches from source of heat and broil 6 minutes until ricotta is browned and sauce is bubbling