Saturday, August 14, 2010

Pasta with Baked Eggplant



The foundation for this meal came from this recipe at AllRecipes. We didn't have all of the specified ingredients, but thought we could experiment, so here's our modified version:

Ingredients

* 1 eggplant, peeled and sliced
* 2 eggs
* 1 tablespoon water
* 1 cup dry bread crumbs
* 2 tomatoes, chopped
* 1 onion, chopped
* 1 clove garlic, finely chopped
* 1 handful of fresh basil
* olive oil
* balsamic vinegar
* fresh mozzarella
* cooked pasta

Directions

1. Preheat oven to 375 degrees F. Grease a baking sheet or pizza pan with olive oil.
2. Slice the eggplant slices 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
3. Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan.
4. Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
5. While eggplant is baking, cook pasta of your choice.
6. Combine tomato, onion, garlic, and basil in a bowl. Add salt, olive oil, and balsamic vinegar to taste (probably only a splash of each).
7. For serving, place two roasted eggplant slices over pasta. Top with tomato mixture and fresh mozzarella cheese.

1 comment:

  1. Whenever I make eggplant parmesan, I use the same method of breading the sliced eggplant and then baking it in the oven. For the breading, I use a combination of bread crumbs and wheat germ. The wheat germ seems to make it lighter and to give it more texture. Also, for slicing eggplant and other vegetables, I have found that the use of a mandolin is very helpful.

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