Broiled Eggplant Cheese And Tomato Sauce With Green Noodles Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE

Steps:

• Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
• Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
• Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
• To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

SUMMER PASTA WITH GRILLED EGGPLANT SAUCE

Steps:

• Prepare a grill for high heat.
• Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
• Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
• While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
• Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.

BROILED EGGPLANT, CHEESE AND TOMATO SAUCE WITH GREEN NOODLES

Steps:

• Bring 3 quarts of water to boil for the noodles. Preheat the broiler.
• Wash the eggplant and slice off and discard both ends. Cut it into slices 1/2-inch thick and place on a broiler pan. Broil on each side until the slices are browned. Total broiling time should be about 10 minutes.
• Cook the noodles according to package directions and drain.
• Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens. Add the mushrooms and saute 1 or 2 minutes longer. Add parsley, oregano, basil and tomato puree. Cook over low heat 5 minutes or longer, until eggplant is browned. Season with pepper.
• Arrange eggplant slices in a single layer in a shallow ovenproof baking dish. Top with noodles. Cover with cheese slices and tomato sauce. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES

Steps:

• Preheat oven at 425°F.
• Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
• Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
• Bake in the oven for 25 minutes, turning halfway through the baking.
• Dice the bell peppers and set aside.
• In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
• Add half the garlic and flour and cook for another minute, stirring constantly.
• Add the milk in 3 additions stirring the sauce until smooth with the each addition.
• Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
• Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
• Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
• Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
• Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
• TO ASSEMBLE:
• Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
• Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
• Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
• Bake at 375F for 30 minutes.

ROASTED EGGPLANT AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
• Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
• Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
• Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
• Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
• Serve pasta drizzled with a little more oil and the herbs.

BROILED EGGPLANT WITH TOMATO SAUCE

Steps:

• Pare and cut eggplant into 1/2 inch slices.
• Set oven control at broil and/or 550 degrees.
• Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
• Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
• In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.

BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO

Steps:

• Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.