SPICY EGGPLANT AND PASTA WITH PANCETTA
Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.
Provided by Andrew Bleiman
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
- Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.
Nutrition Facts : Calories 537 calories, Carbohydrate 81 g, Cholesterol 11.6 mg, Fat 15.9 g, Fiber 9.5 g, Protein 16.7 g, SaturatedFat 3.4 g, Sodium 1037.8 mg, Sugar 16.2 g
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
BAKED EGGPLANT AND PANCETTA PASTA
An easy, cheesy baked pasta -- spiral cavatappi -- with tomato sauce, eggplant and pancetta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
- Add the marinara, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
EGGPLANT PARMESAN PASTA
The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
BAKED EGGPLANT PARMESAN SPAGHETTI
Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g
EGGPLANT (AUBERGINE) AND PANCETTA PENNE
Fried eggplant in a pancetta tomato sauce served with penne. The sauce is very thick and chunky with an excellent flavour.
Provided by The Great Googilymo
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan saute pancetta in olive oil for 3 minutes.
- Add diced onions and saute for another 10 minutes until onions are translucent.
- Add minced garlic and saute another minute.
- In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
- Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
- Boil penne pasta till al dente.
- Add penne and eggplant into sauce and mix well.
- Serve with grated parmesan cheese on top and enjoy.
HEALTHY EGGPLANT & PASTA BAKE
I started craving Eggplant Ziti after watching too many episodes of The Soprano's - but I wanted a version I could feel good about eating. Use regular pasta if you like - But if you've never tried quinoa pasta it is awesome. It's way healthier than regular pasta and tastes a little like corn. Easy and DELISH!
Provided by jude503
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt eggplant slices and let sit 30 minutes in colander.
- Preheat oven to 400 degrees. Bring large pot of water to boil. Cook pasta 4-5 minutes (about halfway done). drain & rinse with cold water.
- Mix egg and cottage cheese together. Rinse eggplant and pat dry.
- Use a 9x9 or 9x13 casserole dish (the 9x9 will be filled to the brim). Spray with olive oil cooking spray. Start layering the ingredients. First a thin layer of sauce, then arrange so there are 2 layers of each ingredient: salt & pepper the veggies a little as you go & make sure the cottage cheese mixture is next to the pasta (it cooks into the pasta & tastes great). Top layers with sauce and about 1/2 the mozz & parm.
- Bake 40 minutes covered & then uncover 'til brown & bubbly (about 10 more min.) Let sit a few minutes before slicing.
Nutrition Facts : Calories 299.2, Fat 13.3, SaturatedFat 7, Cholesterol 73.9, Sodium 877.3, Carbohydrate 20.6, Fiber 5.3, Sugar 12.5, Protein 25
More about "baked eggplant and pancetta pasta recipes"
ROASTED EGGPLANT PASTA (6 INGREDIENTS) - A SIMPLE PALATE
From asimplepalate.com
BAKED PASTA WITH TOMATOES & EGGPLANT | RECIPES
From barefootcontessa.com
BAKED EGGPLANT PARMESAN PENNE RECIPE - PHOEBE LAPINE …
From foodandwine.com
PASTA WITH EGGPLANT, SAUSAGE, AND PANCETTA - CREOLE …
From creolecontessa.com
BAKED PASTA AND EGGPLANT - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
SPICY EGGPLANT AND PASTA WITH PANCETTA | RECIPESTY
From recipesty.com
BAKED EGGPLANT AND PANCETTA PASTA | RECIPE | FOOD NETWORK …
From pinterest.com
EGGPLANT MARINARA PASTA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
BAKED EGGPLANT AND PANCETTA PASTA | RECIPE | FOOD NETWORK …
From pinterest.com
PASTA AL FORNO- BAKED PASTA WITH EGGPLANT PARM - NONNAS WAY
From nonnasway.com
SPICY EGGPLANT AND PASTA WITH PANCETTA | RECIPE | SPICY EGGPLANT ...
From pinterest.ca
PASTA AL FORNO CON MELANZANE – BAKED PASTA WITH EGGPLANT
From bleedingespresso.com
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
EGGPLANT PENNE PASTA BAKE - COOKING WITH RUTHIE
From cookingwithruthie.com
PASTA WITH EGGPLANT AND 'NDUJA | RACHAEL RAY
From rachaelrayshow.com
BAKED EGGPLANT AND SPAGHETTI RECIPE - DELISHABLY
From delishably.com
FILET MIGNON WITH CAPONATA & CREAMY ORZO PASTA WITH PANCETTA
From omahasteaks.com
BAKED PASTA WITH PESTO & EGGPLANT | NOT ENOUGH CINNAMON
From notenoughcinnamon.com
BAKED EGGPLANT AND PANCETTA PASTA RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
EGGPLANT AND PANCETTA PASTA | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
EGGPLANT, CHEESE & PANCETTA CALZONES RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN PASTA BAKE WITH BREADED EGGPLANT - COZY PEACH KITCHEN
From cozypeachkitchen.com
BAKED EGGPLANT PENNE PASTA RECIPE - DIETHOOD
From diethood.com
THE NATURAL NURTURER
From thenaturalnurturer.com
BAKED PASTA WITH EGGPLANT - TWIGS CAFE
From twigscafe.com
ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY
From rachaelrayshow.com
BAKED PASTA AND EGGPLANT, THE BEST IDEAS - LA CUCINA …
From lacucinaitaliana.com
PANCETTA PASTA RECIPES FOOD NETWORK - DESSERT RECIPES IN FRENCH
From dessert-recipes-infrench.blogspot.com
EGGPLANT & PANCETTA PASTA AL FORNO - TLN
From tln.ca
BAKED EGGPLANT AND PASTA RECIPE | MYRECIPES
From myrecipes.com
BAKED EGGPLANT AND PANCETTA PASTA – RECIPES NETWORK
From recipenet.org
EGGPLANT PARM SUBS WITH PANCETTA AND MOZZARELLA - RICARDO
From ricardocuisine.com
PASTA WITH EGGPLANT, SAUSAGE, AND PANCETTA | EGGPLANT RECIPES …
From pinterest.ca
BAKED EGGPLANT AND PANCETTA PASTA | RECIPE IN 2021 | PANCETTA …
From pinterest.co.uk
EGGPLANT PASTA BAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
THE AMUSING BAKED EGGPLANT PASTA ANELLETTI - YOUR GUARDIAN CHEF
From yourguardianchef.com
PASTA WITH EGGPLANT AND RICOTTA - ITALIAN FOOD BOSS
From italianfoodboss.com
BAKED PASTA WITH EGGPLANT RECIPE - ITALIAN FOOD BOSS
From italianfoodboss.com
ROASTED EGGPLANT (AUBERGINE) PASTA BAKE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
You'll also love