Eggplant Parmigiana Pasta Bake Food

EGGPLANT PARMIGIANA PASTA BAKE

Steps:

• Heat 8-quart saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
• While pasta is cooking, prepare eggplant sauce: In deep 12-inch skillet, heat 1 tablespoon oil over medium heat. Add celery, garlic, and onion, and cook 10 to 12 minutes or until vegetables are tender and golden. Add eggplant; cover skillet and cook 10 to 12 minutes or until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/2 teaspoon salt; simmer, uncovered, 5 minutes or until mixture thickens slightly, stirring occasionally.
• Meanwhile, preheat oven to 375° F. In medium bowl, with fork, mix bread crumbs, parsley, grated Parmesan, and remaining 2 tablespoons oil and 1/2 teaspoon salt.
• Drain pasta. Return pasta to saucepot or place in large bowl; stir in eggplant sauce to coat. Add mozzarella and toss to combine. Divide pasta mixture between 2 ungreased 13" by 9" baking dishes and spread evenly; top each with half of bread-crumb mixture. Bake 1 casserole, uncovered, 30 minutes or until top browns and sauce bubbles. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing by cooling, uncovered, at least 30 minutes in refrigerator. Cover container tightly and freeze.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

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.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

EGGPLANT PARMESAN PASTA

Steps:

• In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
• Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
• Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
• Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
• Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
• Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

EGGPLANT PARMIGIANA

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PASTA BAKE

Steps:

• To make this eggplant pasta bake , start with the béchamel sauce: Heat the milk in a small saucepan until it's lukewarm. At the same time, melt the butter over low heat 1 in another saucepan. Once melted, add all of the flour at once 2 . Whisk together quickly and, once you have a roux, pour in the lukewarm milk in three portions 3 .
• Cook for about 5-6 minutes, stirring with a whisk to prevent lumps 4 without letting the sauce thicken too much 5 ; set aside and leave to cool. Wash, trim, and then slice the eggplant, using a mandoline if possible, to get slices about ¼ inch (5 mm) thick 6 .
• Fry a few slices of eggplant at a time in vegetable oil at approximately 340°F (170° C) (measure using a kitchen thermometer) (7-8) and drain on oil-absorbing paper for fried food 9 .
• Next, heat the water for the pasta and add salt when it reaches a boil. Dice the provolone cheese (10-11), then cook the fusilli until they are al dente 12 .
• In the meantime, drain and cut the sun-dried tomatoes into small pieces and pour three-quarters into the cooled béchamel sauce 13 , season with salt and pepper to taste, then blend it all together using an immersion blender 14 . Pour the béchamel sauce with sun-dried tomatoes into a bowl, add the fusilli, which have been cooked al dente and then drained, and stir to combine 15 .
• Add almost all of the diced provolone 16 and nearly all of Grana Padano cheese 17 , reserving 1½ tbsp (10 g). Mix well with a spatula 18 .
• Arrange the fried eggplant in a baking dish, making sure to line the bottom 19 and lay all the eggplant along the dish so that they overflow slightly 20 . Pour the pasta in the sauce over the eggplant, spreading it evenly 21 .
• Lastly, sprinkle with the remaining Grana Padano cheese 22 . Fold the eggplant over the pasta 23 and top with the reserved provolone cheese 24 .
• Add the remaining sun-dried tomatoes (25-26). Bake in a convection oven preheated to 360°F (180°C) for 12 minutes. Once you've taken the eggplant pasta bake out of the oven, you can decorate it with fresh basil leaves 27 before serving it piping hot.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

BAKED EGGPLANT PARMESAN SPAGHETTI

Steps:

• Heat oven to 425°F.
• Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
• Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
• Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
• Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

EGGPLANT PASTA BAKE

Steps:

• Cook pasta according to directions, rinse and drain.
• Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
• Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
• Bake at 350 degrees for 20-30 minutes or until heated through.

EGGPLANT PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
• In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
• In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
• Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
• Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.