BAKED ANGEL HAIR WITH EGGPLANT
A hearty, pasta-filled pie with eggplant, turkey sausage, and mozzarella.
Provided by Giada De Laurentiis
Categories bake,cheese,Italian,pasta,pastry,Poultry,tomatoes,turkey,vegetables
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375ºF.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
ANGEL HAIR WITH SPICY EGGPLANT SAUCE
This is a recipe I got from Womans World diet club. It can be made with any kind of pasta, we just happen to prefer angel hair. This is a real tasty, healthy dish. Hope you enjoy.
Provided by Boca Pat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat eggplant, tomatoes, tomato sauce, wine and red pepper to boiling in skillet; reduce haat to low; simmer uncovered about 15 minutes or until eggplant is tender.
- Stir in parsley.
- Cook and drain pasta.
- Serve eggplant sauce over pasta.
Nutrition Facts : Calories 313, Fat 1.4, SaturatedFat 0.2, Sodium 562.2, Carbohydrate 61.4, Fiber 7.8, Sugar 11.4, Protein 10.5
CRISPY BAKED EGGPLANT (AUBERGINE)
Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Slice eggplant very thin, no more than 1/4".
- Salt slices lightly and let them stand about 10 minutes.
- Then pat dry with paper towels.
- Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
- Dip the eggplant slices in liquid, then dredge in wheat germ.
- Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.
BAKED ANGEL HAIR PASTA
The original concept came from one of Paula Deen's recipes, but with all the changes and additions it's now mine :)
Provided by katie in the UP
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
- Drain well.
- In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
- Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
- Remove and discard bay leaves.
- Cook pasta according to package directions, drain well and set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 baking dish with veggie spray.
- Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
- Top with 1/2 of the pasta, then 1/3 of the cheeses.
- Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
- Bake uncovered, 45 minutes.
- Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
- Remove from oven and let rest 10 minutes efore cutting into squares to serve.
Nutrition Facts : Calories 388.2, Fat 18.7, SaturatedFat 8.8, Cholesterol 71.4, Sodium 599.8, Carbohydrate 30.4, Fiber 3.5, Sugar 8.2, Protein 25.5
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Pare and dice eggplant.
- Heat oil in skillet, add onion, green pepper, and eggplant.
- Stir over low heat until eggplant is soft.
- Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
- Simmer a few minutes.
- At this point you can add basil, chives, parsley, tarragon or oregano to taste.
- Turn into casserole dish and bake at 325 degrees F for 40 minutes.
- Casserole may be served hot or cold, with sour cream.
Nutrition Facts : Calories 187.6, Fat 14, SaturatedFat 2, Sodium 882.6, Carbohydrate 15.8, Fiber 6.3, Sugar 7.8, Protein 2.8
SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL
This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
Provided by Sueie
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant into 1cm/ 1/2 inch slices.
- Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
- Wipe slices dry on paper towels.
- Beat egg lightly in bowl with milk, spice and seasoning.
- Spread cornmeal on a plate.
- Heat oil for frying.
- Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
- Drain on kitchen paper and keep warm until all slices are fried.
- Serve hot.
Nutrition Facts : Calories 245.6, Fat 5, SaturatedFat 1.7, Cholesterol 67.7, Sodium 62.2, Carbohydrate 44.7, Fiber 9.5, Sugar 4.7, Protein 8.8
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