Baked Pasta With Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 large eggplant, peeled and diced1 glove garlic, minced2 cups raw medium-sized shaped pasta, such as rotelle, ziti, shells, etc.oil for sauteing1 large green pepper, cut into julienne strips1/4 cup chopped fresh parsley1 recipe, Tomato-Herb Pasta Sauce, eliminating one of the cans of tomato paste1/2 pound ricotta cheese1/2 cup grated Parmesan cheeseSalt and freshly ground pepper to taste1 to 1 1/2 cups grated mozzarella cheese
Preheat oven to 325 degrees. Heat the olive oil and 1/4 cups of water in a large skillet. When hot, add diced eggplant and garlic and cook, covered over moderately low heat, stirring occasionally , until eggplant is tender. At the same time, begin cooking the pasta al dente. When it is done, drain immediately.
Heat a few drops of oil in a small skillet. When it is hot, add the green pepper julienne strips and saute over moderate heat just unutil it has lost its raw quality. Remove from heat and stir in the parsley.
In a mixing bowl, combine the sauce, eggplant, pasta, ricotta, Parmesan cheese and salt and pepper. Mix throughly.
Oil a large shallow baking dish and layer as follows: All of the pasta and eggplant mixture, topped with the green pepper mixture, sprinkled with the grated cheese. Bake for 30 to 35 minutes.
Serving Size: 4 to 6 servings
Heat a few drops of oil in a small skillet. When it is hot, add the green pepper julienne strips and saute over moderate heat just unutil it has lost its raw quality. Remove from heat and stir in the parsley.
In a mixing bowl, combine the sauce, eggplant, pasta, ricotta, Parmesan cheese and salt and pepper. Mix throughly.
Oil a large shallow baking dish and layer as follows: All of the pasta and eggplant mixture, topped with the green pepper mixture, sprinkled with the grated cheese. Bake for 30 to 35 minutes.
Serving Size: 4 to 6 servings
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 13.3 g
- Cholesterol: 18.3 mg
- Sodium: 206.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.1 g
- Protein: 19.2 g
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