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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a bit quicker than making eggplant lasagna. Simple ingredients make this a quick weeknight meal. Great as a main dish or serve it with some chicken for a wonderful meal. Ingredients:
1 medium eggplant (peeled & diced into small pieces) |
1/2 medium onion (diced) |
2 garlic cloves (minced) |
2 teaspoons herbes de provence |
3 tablespoons olive oil |
7 ounces angel hair pasta (broken in 1/3 in pieces) |
2 tablespoons sun-dried tomatoes (drained & chopped) |
8 ounces ricotta cheese |
1/2 cup parmesan cheese |
15 ounces spaghetti sauce |
salt & pepper |
Directions:
1. Cook pasta according to directions, rinse and drain.
2. Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
3. Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
4. Bake at 350 degrees for 20-30 minutes or until heated through.
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