Baked Eggplant with Pasta
From crossfire 16 years agoIngredients
- 2 1/4 cups short pasta shapes shopping list
- 4 tbsp olive oil shopping list
- 2 medium eggplant shopping list
- 1 large onion, chopped shopping list
- 2 garlic cloves, crushed shopping list
- 1 (15 oz) can chopped tomatoes shopping list
- 2 tsp dried oregano shopping list
- 2 oz mozzarella cheese, thinly sliced shopping list
- 1/4 cup parmesan cheese shopping list
- 2 tbsp dry breadcrumbs shopping list
- salt and pepper shopping list
How to make it
- cook pasta in boiling salted water, adding 1 tbsp olive oil. Drain pasta, return to the pot, cover, keep warm.
- cut eggplant in half lengthwise. score around the inside, taking care not to pierce the skin. brush the insides with olive oil. chop eggplant flesh and set aside.
- Heat remaining oil in a skillet over medioum heat and fry the onion until trasnparent. add garlic and fry for an additional minute. Add eggplant and fry for 5 minutes, stirring frequently. add tomatoes and oregano and season with salt and pepper. Bring to a boil and simmer 10 minutes. remove from hear and stir in reserved pasta.
- arrange eggplant shells in a shallow baking dish that has been sprayed with cooking spray. Divide half the tomato mixture between the 4 shells. arrange mozzarella cheese on top and cover with remaining tomato mixture-mounding if necessary.
- Mix together breadcrumbs and parmesan cheese and sprinkle on top, patting it slightly into the mixture.
- bakke in preheated 400 degree overn for 25 minutes, until topping is golden brown.
People Who Like This Dish 4
- lizzconn Naas Co Kildare, IE
- fizzrazz Tacoma, WA
- eggplantz Windsor, CA
- crossfire Garner, NC
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