Penne With Eggplant And Mozzarella Food

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

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.

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
• Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.

PENNE WITH EGGPLANT AND MOZZARELLA RECIPE

Steps:

• Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.
• Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.
• If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.
• Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.
• Divide pasta among plates, garnishing each with basil and a mozzarella heart. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

FRIED EGGPLANT AND MOZZARELLA

Steps:

• Directions:.
• Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
• Rinse the salt from the eggplant slices and pat them dry.
• Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
• Dredge the eggplant sandwiches in the flour.
• Dip them into the egg and then in the bread crumbs to coat.
• Fry in oil until golden brown, about 2-4 minutes each.
• Cut into four and serve with a tasty tomato sauce.

PENNE WITH TOMATOES, EGGPLANT, AND MOZZARELLA

Steps:

• Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing until the tomatoes soften, 2-3 minutes. Add the tomato mixture to the pasta, along with the mozzarella and the reserved cooking water, and toss to combine. Sprinkle with the mint.

PENNE EGGPLANT AND MOZZARELLA

Steps:

• Wash and blanche tomato's in boiling water for 1 minute let cool peel off the skin and dice about half an inch thick.
• Wash and peel eggplant and slice about quarter of an inch thick , then again in long thin slices .
• Place the oil in a deep frying pan or small wok add garlic and chili pepper,also add the eggplant to pan when oil gets hot but not smoking,saute until it softens a little while stiring.
• Add the diced tomato's to the pan and let them soften in oil while stiring, then add half a cup of water and basil sprig, if you sauce tends to dry add a liitle more water should altogether cook for about 15 minutes or until eggplant is cooked . Your sauce is ready.
• Dice the mozzarella cheese in quarter inch pieces and set aside.
• Cook your pasta to however you prefer it not overcooked .Drain well and add to you sauce and mix,add the mozzarella and the grated cheese and mix,place in your serving dishes add a few basil leaves if you like just for the presentation.