Tortiglioni Melanzana Recipes

TORTIGLIONI MELANZANA

Tortiglioni Melanzana image

An easy but very yummy pasta recipe with eggplant and kalamata olives.

Provided by A. Apolskis

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
10 ounces tortiglioni (tube-shaped) pasta
2 tablespoons pitted Kalamata olives, sliced
2 tablespoons grated Grana Padano cheese
2 tablespoons mayonnaise

Steps:

Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g

MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)

Melanzane Alla Parmigiana (Eggplant Parmigiana) image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 8 to 12 servings; About 8 cups sauce

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
5 cloves garlic, peeled and roughly chopped
1 red onion, finely chopped
Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
Pinch red pepper flakes
Salt and freshly ground black pepper
Large handful fresh basil leaves, optional
Canola oil, for frying eggplants
2 cups all-purpose flour
Sea salt and freshly ground black pepper
6 medium eggplants, sliced 1/4-inch thick
1 1/2 pounds part-skim mozzarella, grated
1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
Extra-virgin olive oil, for drizzling

Steps:

For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
Buon Appetito!

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