- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 521.7
- Total Fat: 19.7 g
- Cholesterol: 9.9 mg
- Sodium: 823.3 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 10.2 g
- Protein: 24.8 g
Baked Spaghetti with Eggplant & BocconciniSubmitted by: IMELDASHOEQUEEN
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
2 medium eggplant
Olive oil spray
Sea salt & freshly ground pepper
2 Tbl olive oil
2 cloves garlic, crushed
1 Tbl dried oregano
Pinch of chilli flakes
2 x 400g tins of crushed tomatoes
200g dried spaghetti
Handful of fresh basil
200g Fresh bocconcini
50g grated parmesan
Remove the stalk and cut the eggplants lengthways into 1cm thick slices. Spray both sides with olive oil and season. Place on a lined baking tray and cook for about 25 mintues until tnder but not falling apart, turning once during cooking. Set aside.
Heat the olive oil in a saucepan, add the garlic, oregano and chilli flakes and cook for 1 minute. Add the tomatoes, season and simmer until reduced and thick. Set aside.
Cook the spaghettie in plenty of boiling, well salted water, until al dente. Drain well and toss with a little olive oil to prevent sticking.
Combine the spaghettie and 3/4 of the tomato suace in a large bowl. Using tngs, twirl the spaghettie around the tongs and place 4 separate mounds in a lightly greased baking dish. Tear the bocconcini into pieces and push a couple into the pasta along with 2-3 basil leaves. Dep the eggplant slices in the remaining tomato sauce and lay 2 slices over the top of each bundle. Top with a couple of basil leaves, more bocconcic, a spoonful of the remaining sauce and, finally, a good grating of parmesan. Bake for 20 minutes or until the cheese has melted and the spaghettie is hot.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.