Thursday, April 28, 2011

Chef Chuck's Baked Pasta and Eggplant




Pasta e Melanzane


Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.


Baked Pasta and Eggplant


1 eggplant
1 egg
parmigiana cheese, grated
salt and pepper
olive oil
1/2 pound angel hair pasta
marinara sauce


Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices.
Ricette by Chef Chuck's Cucina

6 comments:

  1. As always, this looks wonderful. Thanks for sharing!

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  2. This is an incredibly creative presentation! I have never seen eggplant like that..I'm sure my family will love this. Thanks Chuck!

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  3. Hi Cristina, I breaded the eggplant. Your right the family loves it!!
    Thank you ;)

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  4. Wow, Chef Chuck, this looks really delicious. I love eggplant and never thought to do something like this.

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  5. Ciao Jodi Nina,
    I am sure you will enjoy this one!!
    The combo is very pleasing to the palate and the eye...
    Enjoy ;)

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