Wednesday, March 14, 2012
Baked Eggplant Parmesan with Penne Pasta Recipe
Eggplant, sliced into 1/2 inch rounds
Italian flavored bread crumbs
extra virgin olive oil
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil or more if needed
3 cloves garlic, chopped
4 large tomatoes, chopped
1 cup shredded mozzarella cheese or more
3/4 cup grated Parmesan cheese
1 small can tomato paste mixed with 1/2 cup of Burgundy wine and 1/2 cup water or more
1/2 teaspoon each garlic powder, oregano, basil, parsley
1/4 teaspoon cayenne
Mix all herbs together in small bowl set aside
salt and pepper to taste
1 lb penne pasta boiled in salt water until al dente to the bite set drain toss with 3 tablespoon olive oil and set aside, keep warm.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fresh garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased baking dish large enough to lay the eggplant single sliced. Drizzle olive oil over the eggplant. Sprinkle with Italian bread crumbs and grating cheese. Pour tomato paste and wine mixture sauce around the bottom of the baking dish add the mozzarella plus parmesan cheese over the top. Sprinkle with remaining herbs.
Bake at 350 degree hot oven for 30 minutes or more until browned and bubbly.
You can serve one of two ways: serve the eggplant on top of the penne with the fresh sauce on top mozzarella and parmesan or you can cut the eggplant up by scooping out with a spoon, tossing with the pasta add all sauces, bake again with mozzarella cheese till melted as shown in the picture above. Serve with more grating cheese.