Eggplant Spaghetti Recipe 455

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

Steps:

• Heat oven to 425°F.
• Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
• Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
• Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
• Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

Steps:

• Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
• Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
• Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
• Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Steps:

• Combine all in crockpot on low for 4-6 hours.
• OR -- Combine all and simmer on stovetop on low for 3 hours.

Steps:

• In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
• While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
• In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.

Steps:

• Peel the eggplant (I don't!) and cut into cubes of about 1/2". Put in a bowl and toss with a handful of salt. Let it sit for about an hour, then drain off the liquid, rinse well and pat dry with paper toweling. Heat the oil in the pan and fry the eggplant until it is golden. Remove the eggplant with a slotted spoon and place in a bowl lined with paper towels to absorb the oil. Discard all but enough of the remaining oil to sauté the onions. Bring the water for the spaghetti to a boil and cook according to the package directions. While the pasta is cooking, sauté the onions and garlic until onions are translucent. Return the eggplant to the pan along with the tomatoes, romano cheese (if using), and ricotta (or substitute). Season with pepper. Cook until the ricotta is melded with the vegetables. Drain the pasta. Serve on individual plates with the eggplant mixture spooned over it. Top with chiffonade of basil and pass the Parmesan cheese around the table, if desired.

Steps:

• Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
• Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
• Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

Steps:

• Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
• In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.