Tag Archives: Eggplant

Eggplant Pasta Bake Recipe

Eggplant Pasta Bake Recipe

Eggplant Pasta Bake

Vegetarian Pasta Bake Anyone?

First I went through the Burger Phase, now it’s the Pasta Bake Phase. Here is yet another fantastic Pasta Bake Recipe. This Eggplant Pasta Bake is great for Vegetarians and those of us who like something just a bit different every now and then. Not too many ingredients to deal with here either. Rather simple and quick from prep to serving.
Enjoy!

Serves 4

Ingredients

300g dried penne pasta
1 ¼ cup olive oil
150g fresh ricotta
3 thin, long eggplants, trimmed and halved lengthways
690g bottle pasta sauce
150g mozzarella, grated
2 tablespoons basil leaves, chopped

Method

Preheat oven to 180°C. Grease a 6-cup capacity ovenproof baking dish. Combine ricotta and basil in a bowl. Set aside.

Cook pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain well and spoon into baking dish.

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towel and set aside.

Pour pasta sauce over pasta and arrange eggplant on top. Place spoonfuls of ricotta mixture on the eggplant and sprinkle with grated mozzarella. Bake for 20 minutes or until heated through and cheese is golden brown.

Hints

Allow the pasta bake to settle for 5 minutes before serving
Use non-stick baking paper to line the baking dish
Can be served in individual baking dishes or ramekins
Suitable to be reheated the next day
Add some extra seasonal vegetables to the recipe
Try using tasty cheese for a different flavour

 

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Stuffed Eggplant

Stuffed Eggplant

Stuffed Eggplant

Eat More Vegetables

That’s right, eat more vegetables. I know, sometimes it is hard and we’re adults. Children can also be known as fussy eaters too. The best way to get vegetables into the fussy ones is to disguise them and add a bit of cheese. It works with me! Recipes like this though are a tasty way to get your daily hit of vegetables. The Basic Bolognaise Sauce is the base for the Stuffed Eggplants and can also be used with other vegetables as well. Try this and see how you go.

Stuffed Eggplant Recipe

Serves 4

Ingredients

Basic Bolognaise Sauce
1 cup uncooked rice
2 large eggplants
25g parmesan cheese
Black pepper to taste

Method

Cook the Bolognaise Sauce as instructed
Towards the end of cooking (or when reheating) add rice and simmer for 10 minutes until rice is cooked
Halve eggplants lengthwise scoop out the seeds, and fill with mince and rice mixture
Place in a baking dish and cook in a moderate oven (180° C) for 20 minutes
Top with cheese and cook for a further 5 minutes
Season to taste and serve with salad

Hints

As an alternative, try stuffing capsicums or zucchinis
Try different varieties of cheese
Add some finely diced vegetables into the Bolognaise Sauce to give children extra vegies without being obvious

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