SPICY EGGPLANT TOMATO SAUCE PASTA
Get ready for pasta night with this Spicy Eggplant Tomato Sauce Pasta. Ingredients like sweet basil pasta sauce, eggplant and fresh basil make up this Spicy Eggplant Tomato Sauce Pasta that you'll want to make every night!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
- Drain pasta. Serve topped with pasta sauce mixture.
Nutrition Facts : Calories 280, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3
CRISPY EGGPLANT WITH FISH FRAGRANT SAUCE
Fish fragrant sauce doesn't have any fish-the sweet, sour, & spicy elements in the sauce are used in Sichuan fish dishes, giving the eggplant recipe its name.
Provided by Dan Hong
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
- Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
- Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
- Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
- Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.
CRISPY EGGPLANT WITH SPICY TOMATO SAUCE
My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!
Provided by Allrecipes Member
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
- Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
- Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g
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