EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA
I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.
Provided by Florence Fabricant
Categories brunch, dinner, casseroles, main course
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
- Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
- Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
- Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams
EGGPLANT TOMATO BAKE
This is a simple, easy and low-fat recipe.
Provided by CADEAUX
Categories Side Dish Vegetables Tomatoes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
- Bake for 10 to 15 minutes.
Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g
EGGPLANT AND TOMATO GRATIN
This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant.
- Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
- Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
- Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 808 milligrams, Sugar 11 grams
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT AND TOMATO PASTA
Steps:
- Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
- Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
- Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
EGGPLANT AND TOMATO GRATIN
Make and share this Eggplant and Tomato Gratin recipe from Food.com.
Provided by Boomette
Categories Onions
Time 47m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
- In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.
BAKED EGGPLANT (AUBERGINE), TOMATO & PASTA GRATIN
Make and share this Baked Eggplant (Aubergine), Tomato & Pasta Gratin recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan.
- Add onion, garlic and saute until tender.
- Add tomatoes, tomato paste, basil and oregano and bring to a boil.
- Simmer 30 minutes until thick and season with salt and pepper.
- Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
- Drain on paper towels.
- Toss cooked pasta with the tomato sauce.
- Grease an 8 cup gratin dish 9 x 9.
- Arrange ingredients as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese.
- Bake uncovered about 30 minutes.
Nutrition Facts : Calories 645.3, Fat 25.1, SaturatedFat 10.7, Cholesterol 56, Sodium 1111.5, Carbohydrate 86.3, Fiber 24.2, Sugar 19, Protein 27
EGGPLANT AND TOMATO GRATIN
Adapted from Cooking Light. Love this with fresh off the vine maters. Per serving: 87 calories, 2.8 g fat, 11.2 g carb, 4 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Coat a baking sheet with cooking spray.
- Place eggplant slices in a single layer of the baking sheet.
- Coat slices with cooking spray; sprinkle with salt.
- Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
- In a small bowl, mix together the cheese, oregano, pepper, and garlic.
- Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
- Place half the tomato slices over the eggplant.
- Top with half the zucchini slices; sprinkle with half the cheese mixture.
- Repeat layers; bake, covered, at 375° for 1 hour.
- Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
Nutrition Facts : Calories 60.5, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 104.3, Carbohydrate 7.8, Fiber 3.3, Sugar 3.5, Protein 4.1
EGGPLANT AND TOMATO GRATIN
Make and share this Eggplant and Tomato Gratin recipe from Food.com.
Provided by Eat Your Vegetables
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the eggplant about 1/3" thick and sprinkle with a generous amount of salt. Let sit for 30 minutes.
- Heat the oven to 500 degrees.
- Blot the eggplant slices dry and cut them into dice. Toss with 1 T of the olive oil and place in a baking pan or on a baking sheet. Bake for 10-15 minutes, tossing every 5 minutes, until until just about soft and beginning to brown.
- Heat 1 T oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir for another minute, until the garlic begins to color and smell fragrant. Stir in the eggplant, tomatoes, sugar, thyme, salt, and pepper. Reduce the heat to low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Taste and adjust seasonings.
- Oil a 2 qt gratin dish and turn the oven down to 400 degrees.
- Stir the basil, flour, eggs, and 1/2 c of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs. Drizzle on the remaining 1 T oil. Bake 20-30 minutes, until the top browns and the mixture is bubbling.
Nutrition Facts : Calories 385.2, Fat 19.6, SaturatedFat 5.8, Cholesterol 122.2, Sodium 397.6, Carbohydrate 40.3, Fiber 13.1, Sugar 17.6, Protein 17.5
ITALIAN EGGPLANT TOMATO BAKE
Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.
Provided by MBC
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
- Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
- Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g
EGGPLANT AND TOMATOES AU GRATIN
Provided by Pierre Franey
Categories easy, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
- Cut each tomato lengthwise into 1/4-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
- Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
- Sprinkle with salt and pepper.
- Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
- Arrange eggplant and tomato slices in baking dish, slightly overlapping.
- Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
- Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
- Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
- Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 7 grams
ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON
Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!
Provided by Baked Therapy
Categories One Dish Meal
Time 1h5m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 400º.
- On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
- salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
- put the tomatoes on the tray as well, salt and pepper them too.
- Drizzle more oil lightly over the veggies.
- Put in oven for approximately 40 minutes.
- turn the eggplant over and stir tomatoes halfway through.
- You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
- Remove from oven and set to side.
- 10 minutes before removing vegetables from oven, boil water to cook your pasta.
- Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
- add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
- Drain the pasta, reserving about 1 cup of pasta water.
- Cut the eggplant into strips.
- Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
- remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
- Enjoy!
- If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
- Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.
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BAKED PASTA WITH TOMATOES & EGGPLANT - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 30 minsCategory MainsCalories 870 per serving
- In a medium pot or Dutch oven set over medium heat, warm 1/2 cup oil. Add the eggplant and sauté until tender, stirring frequently, about 5 minutes. If the eggplant sticks to the pot, add a little more oil.
- Preheat the oven to 500°F (260°C). Place three 6-inch (15-cm) gratin dishes or a 1-quart baking dish on a rimmed baking sheet.
INA GARTEN’S BAKED PASTA WITH TOMATOES AND EGGPLANT
From purewow.com
2.9/5 Total Time 30 minsServings 3Calories 617 per serving
- Preheat the oven to 500°F. (Make sure your oven is clean!) Place three 6-inch gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt and then add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longer and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt and ¾ teaspoon pepper; toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter and bake until hot and bubbly and the pasta begins to brown, about 10 minutes. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes and serve hot.
BAKED PASTA WITH TOMATOES & EGGPLANT | RECIPES
From barefootcontessa.com
- Preheat the oven to 500 degrees. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you’re using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you’re using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
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