PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
ROASTED ZUCCHINI AND EGGPLANT LASAGNA
From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time
Provided by duonyte
Categories One Dish Meal
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
- Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
- Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
- Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in remaining garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
- Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
- Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
- Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
- Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
- Repeat layering of noodles, veggies, sauce and cheeses two more times.
- Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
- Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
- Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
- Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
- Let cool ten minutes, and serve.
Nutrition Facts : Calories 358.8, Fat 23, SaturatedFat 9.4, Cholesterol 46.1, Sodium 630, Carbohydrate 22.5, Fiber 7.1, Sugar 7.9, Protein 19.7
EGGPLANT, ZUCCHINI AND PORTABELLA LASAGNE
Delicious pasta-free lasagna! Feel free to add more herbs to the tomato layer. I added some chopped fresh rosemary and parsley because I had it at home. I also added some red chilli to the cheese layer for a little more zip. Serving Size: 1/4th of recipe (1 SUPER-LARGE portion) Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g *4 Points!
Provided by Lostfairy
Categories One Dish Meal
Time 1h
Yield 4 Portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
- Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
- Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
- Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
- Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
- Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
- Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
- Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
- Let cool, cut into 4 pieces, and dig in!
Nutrition Facts : Calories 153.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 2.5, Sodium 952.7, Carbohydrate 26.8, Fiber 11.5, Sugar 11.6, Protein 14.5
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