BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
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 375 degrees F.
- 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 ZUCCHINI AND TOMATOES
Angel hair tossed with summer zucchini and tomatoes fresh from the garden. The perfect meatless meal you'll be craving again and again. Serve this with plenty of Parmigiano Reggiano!
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta according to instructions.
- While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
- Add garlic and shallots to the pan and saute about 1 minute, until soft.
- Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
- Remove from heat.
- Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 254 kcal, Carbohydrate 51 g, Protein 7.5 g, Fat 5.5 g, SaturatedFat 0.5 g, Cholesterol 0.3 mg, Sodium 73 mg, Fiber 8 g, Sugar 2.5 g
ITALIAN SAUTEED EGGPLANT
This fresh sautéed eggplant recipe combines eggplant with Italian seasoned tomatoes for a flavorful side perfect for springtime holiday meals and family gatherings.
Provided by ReadySetEat
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
Nutrition Facts : @id https, Calories 128 calories
EGGPLANT POMODORO PASTA
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
Nutrition Facts : Calories 282 calories, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg, Carbohydrate 50 g, Protein 10 g, Sodium 467 mg, Sugar 5 g
EGGPLANT AND DICED TOMATOES OVER ANGEL HAIR
Make and share this Eggplant and Diced Tomatoes over Angel Hair recipe from Food.com.
Provided by Jakudenise
Categories Spaghetti
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Coat a 13X9 inch pan with olive oil. Cube a medium sized eggplant and add to the pan. Add the diced tomatoes, parsley, basil, salt, pepper and garlic powder (and grated cheese if preferred). Stir to coat. Cover with aluminum foil and bake for about 1 hour.
- Toss over angel hair pasta or thin spaghetti.
Nutrition Facts : Calories 514.1, Fat 8.8, SaturatedFat 1.3, Sodium 235, Carbohydrate 99.4, Fiber 6.1, Sugar 7, Protein 18.8
EGGPLANT POMODORO PASTA
Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 6 bowla
Number Of Ingredients 13
Steps:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat.
- Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
- Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
- Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain and divide the pasta among 6 shallow bowls.
- Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
- Enjoy!.
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 AND TOMATO SAUCE
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along with the juices.
- Season with salt and pepper and simmer, uncovered about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.
Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g
SPICY EGGPLANT PASTA
An incredibly easy flavor packed pasta meal with roasted eggplant cubes, a chunky simple tomato sauce and a dollop of ricotta cheese for finishing.
Provided by Farah Abumaizar
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook your pasta of choice according to package instructions. I love linguine for this, angel hair pasta or normal spaghetti. When pasta is done, reserve some of the cooking water before draining and setting aside.
Nutrition Facts : Calories 120 kcal, ServingSize 1 serving
EGGPLANT AND TOMATO BAKE
This is a rich, substantial meal when served with pita or crusty bread and salad. It gets better with time and makes a popular leftover, if there are any leftovers!
Provided by Mai Forrester
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
- Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
- While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
- Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
- Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 24 g, Cholesterol 4.5 mg, Fat 3.6 g, Fiber 8.6 g, Protein 6.9 g, SaturatedFat 1.2 g, Sodium 670.5 mg, Sugar 11.8 g
BAKED EGGPLANT WITH TOMATO - MUSHROOM SAUCE
This is a delicious, hearty comfort food that doesn't fill you out while sating your hunger. It's good for low-carbers, since even though it LOOKS like lasagne, there's no pasta in it - and only 1/4 cup of whole wheat breadcrumbs!If you can't find cremini mushrooms, their "adult" form (Portabellas) works just as well.
Categories Fish Birthday Birthday Fish Italian Italian Fish Low Fat Low Fat Fish Dinner Fish Dinner
Yield 4
Number Of Ingredients 15
Steps:
- Heat a non-stick grill pan (or broiler).
- Salt and pepper eggplant slices lightly.
- Grill or broil the eggplant 3 minutes on each side, until brown.
- Preheat oven to 375°F.
- Heat water in a large nonstick skillet coated with cooking spray over medium heat.
- Add onion through mushrooms.
- Cover and cook 7 minutes or until tender, stirring mixture occasionally.
- Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
- Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
- Arrange half of eggplant slices over mushroom mixture.
- Top with half the pepper, half the tomatoes and all the mozzarella.
- Spread remaining mushroom mixture over cheese.
- Top with remaining eggplant, pepper and tomatoes.
- Sprinkle with Parmesan and breadcrumbs.
- Cover dish, and bake 1 hour.
- Remove cover, and return to oven for 5 minutes.
- Let stand 10 minutes, then serve.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
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