BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
BAKED ANGEL HAIR WITH EGGPLANT
A hearty, pasta-filled pie with eggplant, turkey sausage, and mozzarella.
Provided by Giada De Laurentiis
Categories bake,cheese,Italian,pasta,pastry,Poultry,tomatoes,turkey,vegetables
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375ºF.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
EGGPLANT PARMESAN WITH ANGEL HAIR PASTA
This is one of my most favorite recipes. The key to this is to soak the eggplant slices in warm salt water to take out the bitter taste of the eggplant. This particular recipe you don't fry the eggplant , your bake it until lightly browned , transfer to a lasagna or 9x12 baking dish to finish making this great tasting dish....
Provided by Mary Lee
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Once eggplant slices have been soaked in warm salted water (approx 2tbs salt) for approx 15 minutes. Rinse and drain eggplant and lay slices on paper towel and blot excess water. Dip each slice into beaten egg mixture, transfer to bread crumbs, coat well , place slices on non stick cookie sheet, parchment paper lined sheet. Bake in 375 degree oven for 12 minutes on each side ... or until slightly browned. Remove from oven, set aside and LOWER oven to 325 degrees.
- 2. Spread evenly approx 2/3 cup of prepared pasta sauce on bottom of baking dish. Place eggplant slices 1 each to cover bottom of sauce lined dish. Place 1 heaping tablespoon of pasta sauce over each eggplant slice spreading sauce over entire slice with back of spoon ( you can add more sauce / your choice) Place 1 heaping tablespoon of shredded chesee over each sauce coated eggplant slice. Repeat this process, (like when making lasagna) layering eggplant slices, sauce and cheese (use all the remaining cheese .. if you like a lot of cheese add extra to final topping). Set aside remaining sauce.
- 3. Bake 30-40 minutes until cheese is melted and a golden brown. Use remaining sauce to spoon over cooked angel hair / vermicelli pasta (or pasta of your choice)
- 4. Suggestion: Serve with garlic bread and Italian style green beans (sold in frozen bags )and side salad. Enjoy !!
EGGPLANT WITH SPICY GINGER SAUCE
Provided by Julia Moskin
Categories dinner, main course, side dish
Time 45m
Yield 4 side dish servings, 2 main dish servings
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
- Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
ANGEL HAIR PASTA W/ EGGPLANT SAUCE
Categories Pasta
Number Of Ingredients 10
Steps:
- Preheat grill to high. Grill capsicum and eggplant 2-3 minutes per side (until lightly charred). Let cool acut into pieces.
- Put oil into non-stick pan over medium heat.
- Cook garlic in oil, then add chopped tomatos. Cook for 2 minutes until slightly pulpy.
- Add eggplant, capsicum, chives, chilli powder, basil and stock (prepared in 500ml water).
- Simmer for 5 minutes
- Add pasta toss to coat
- Sprinkle with ricotta just before serving.
ANGEL HAIR WITH SPICY EGGPLANT SAUCE
This is a recipe I got from Womans World diet club. It can be made with any kind of pasta, we just happen to prefer angel hair. This is a real tasty, healthy dish. Hope you enjoy.
Provided by Boca Pat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat eggplant, tomatoes, tomato sauce, wine and red pepper to boiling in skillet; reduce haat to low; simmer uncovered about 15 minutes or until eggplant is tender.
- Stir in parsley.
- Cook and drain pasta.
- Serve eggplant sauce over pasta.
Nutrition Facts : Calories 313, Fat 1.4, SaturatedFat 0.2, Sodium 562.2, Carbohydrate 61.4, Fiber 7.8, Sugar 11.4, Protein 10.5
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