Baked Penne With Eggplant Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
• Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
• Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• Meanwhile, in a 10 to 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking. Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides. Transfer to a plate lined with paper towels to drain.
• Preheat the oven to 375°F Grease a 9 by 12 inch baking dish with 1 tablespoon of the olive oil.
• Cook the penne in the boiling water for 2 minutes short of the package instructions; it should still be quite firm. Drain and rinse under cold water until cool. Drain very well, place in a large bowl, and toss with 1 cup of the tomato sauce.
• Cover the bottom of the baking dish with ¼ cup of the tomato sauce. Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta. Dot about ¼ cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil. Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce. Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
• Bake for 45 minutes. Let rest for 10 minutes before serving.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
• Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
• Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
• Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
• Transfer to a plate lined with paper towels to drain.
• Preheat oven to 375°F
• Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
• Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
• Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
• Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
• Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
• Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
• Bake for 45 minutes then let stand for 10 minutes.
• Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.

Steps:

• Preheat oven to 350°F Brush a 13x9x2-inch baking dish with 1 tablespoons olive oil.
• In a heavy skillet, combine remaining olive oil, garlic, eggplant and oregano. Cook 15 minutes until eggplant softens. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally. Season with salt and pepper. Remove from heat.
• Meanwhile, cook penne in boiling salted water for 11. minutes to al dente firm. Drain.
• Stir penne into vegetable mixture. Fold in 1-1/2 cups cheese. Transfer to the prepared baking dish; sprinkle with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake about 15 minutes more until cheese begins to brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
• In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
• In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
• Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
• Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.