Baked Eggplant With Pasta |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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the tomatoes and mozzarella chesse along with the pasta make a great filling for the baked eggplant shells Ingredients:
2 1/4 cups short pasta shapes |
4 tbsp olive oil |
2 medium eggplant |
1 large onion, chopped |
2 garlic cloves, crushed |
1 (15 oz) can chopped tomatoes |
2 tsp dried oregano |
2 oz mozzarella cheese, thinly sliced |
1/4 cup parmesan cheese |
2 tbsp dry breadcrumbs |
salt and pepper |
Directions:
1. cook pasta in boiling salted water, adding 1 tbsp olive oil. Drain pasta, return to the pot, cover, keep warm.
2. cut eggplant in half lengthwise. score around the inside, taking care not to pierce the skin. brush the insides with olive oil. chop eggplant flesh and set aside.
3. Heat remaining oil in a skillet over medioum heat and fry the onion until trasnparent. add garlic and fry for an additional minute. Add eggplant and fry for 5 minutes, stirring frequently. add tomatoes and oregano and season with salt and pepper. Bring to a boil and simmer 10 minutes. remove from hear and stir in reserved pasta.
4. arrange eggplant shells in a shallow baking dish that has been sprayed with cooking spray. Divide half the tomato mixture between the 4 shells. arrange mozzarella cheese on top and cover with remaining tomato mixture-mounding if necessary.
5. Mix together breadcrumbs and parmesan cheese and sprinkle on top, patting it slightly into the mixture.
6. bakke in preheated 400 degree overn for 25 minutes, until topping is golden brown.
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