Monday, February 14, 2011

Eggplant Marinara Pasta Casserole

This was very tasty. Maybe a tad dry - I might add another small can of diced tomatoes to this recipe. But otherwise, really tasty and easy to put together!

Eggplant Marinara Pasta Casserole
Cooking Light 

6 c eggplant, cubed (about 1 lb)
1 tsp salt, divided
2 c onions, chopped
1 T olive oil
2 cloves garlic, minced
1/4 c wine
1 T basil, chopped
1 tsp oregano
1/2 tsp red pepper flakes
1 28-oz can diced tomatoes, undrained (again, I would increase)
16 oz penne pasta, uncooked
1 c fontina cheese, shredded (4 oz)
1 3" piece baguette
1/2 c Parmesan cheese, grated (2 oz)

Cube eggplant. Place in a colander and sprinkle generously with salt. Let set 15 minutes.

Preheat oven to 450. Arrange eggplant in a single layer on a baking sheet coated with Pam. Bake 30 minutes, stirring after 15. Remove from baking sheet to cool.

Add oil to a Dutch oven. Cook onion and garlic for about 6 minutes, to soften. Add wine and cook until liquid evaporates, scraping the bottom of the pan to deglaze. Stir in basil, oregano, salt, pepper and diced tomatoes. Bring to a simmer over medium heat. Cover partially, lower heat to keep at a simmer, and cook 20 minutes.

Remove from heat and add eggplant.

Cook pasta according to directions. Drain, reserving 1/4 c of cooking water. Add reserved water to the tomato mixture and stir well.

Spoon pasta mixture into a 13x9" casserole dish coated with Pam. Sprinkle evenly with fontina.

Place baguette in a food processor. Pulse 10 times, or until you have about 1 1/2 c crumbs. Add parmesan to processor and pulse. Sprinkle this mixture over the casserole dish.

Bake at 450 for 12 minutes, or until cheese melts and begins to brown.

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