BAKED EGGPLANT AND PANCETTA PASTA
An easy, cheesy baked pasta -- spiral cavatappi -- with tomato sauce, eggplant and pancetta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
BAKED STUFFED EGGPLANT PARMESAN
This is a very hearty dish full of Mediterranean flare. The cubed eggplant, tomatoes, peppers and onions are well complemented by the ground beef. Layering the seasoned bread crumbs, marinara, and cheeses, give a great mix of Italian (and some Greek) flavors. Served in a baked eggplant shell, it's an impressive presentation....
Provided by Nor Mac
Categories Casseroles
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 400 degrees.
- 2. Cut eggplant in half lengthwise.
- 3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
- 4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
- 5. Pour marinara sauce into a bowl and heat in the microwave until hot.
- 6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
- 7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
- 8. Place eggplant cut side up into the pan of marinara sauce.
- 9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
- 10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
- 11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
- 12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
- 13. Add mixture to bowl with eggplant mixture.
- 14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
- 15. Add in the cooked beef or chicken. Toss together.
- 16. Add in 1/4 cup Parmesan Reggiano cheese.
- 17. Toss mixture together.
- 18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
- 19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
- 20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
- 21. Pour remaining marinara sauce over bread crumbs.
- 22. Top with the mozzarella cheese.
- 23. Bake until cheese is melted.
- 24. Cut each eggplant in half widthwise and serve.
STUFFED EGGPLANT PARMESAN
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Provided by MARGARITADEE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 36 g, Cholesterol 22.5 mg, Fat 14.2 g, Fiber 9.5 g, Protein 15.3 g, SaturatedFat 5 g, Sodium 1001.4 mg, Sugar 15.8 g
STUFFED EGGPLANT PARMESAN
This twist on your classic eggplant parmesan is half the mess and all the flavor packed into individual eggplant boats. Roast the eggplant in the oven and skip the dredging and frying process for a tender eggplant that uses a lot less oil. The eggplant is tossed with a quick marinara sauce and lots of cheese and topped with panko breadcrumbs for a crispy bite that's sure to satisfy.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside.
- Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells.
- Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat.
- Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
- Preheat the oven to broil.
- Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside.
STUFFED EGGPLANT WITH PARMESAN-PANCETTA TOPPING
Skillet-browned pancetta and Parmesan are the crowning glory to this glorious stuffed baked eggplant.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium-high heat. Add eggplant, cut sides down; cook 5 min. Remove from skillet; cool slightly.
- Heat oven to 375ºF. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
- Mix cream cheese spread, milk and Italian seasoning until blended; set aside. Add zucchini to same skillet; cook 5 min., stirring frequently. Stir in chopped eggplant and spinach; cook and stir 2 min. or just until spinach is wilted. Transfer to large bowl. Add half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
- Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell. Cover with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
- Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
- Top eggplant with pancetta; bake, uncovered, 10 min.
Nutrition Facts : Calories 240, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 9 g
STUFFED EGGPLANT PARMESAN
Skillet-cook stuffed eggplant with cream cheese and Parmesan to make a creamy and delicious filling. You'll love this creamy Stuffed Eggplant Parmesan.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Place eggplant, cut sides down, on baking sheet sprayed with cooking spray. Bake 15 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
- Scoop out eggplant centers, leaving 1/4-inch-thick shells. Chop eggplant flesh; place in large skillet sprayed with cooking spray. Cook and stir 3 min. or until tender. Add cream cheese spread, pasta sauce and milk; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan.
- Return eggplant shells to prepared baking sheet; fill with rice mixture. Sprinkle with remaining Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
STUFFED EGGPLANT PARMESAN ROLLS
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g
STUFFED EGGPLANT RECIPE
Dress up your eggplant tonight with our Stuffed Eggplant Recipe. There are so many goodies packed into our Veggie and Cheese Stuffed Eggplant Recipes, that it can be pretty easy to lose count. Suffice to say veggies, cheese, pasta sauce and pancetta are all involved.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium-high heat. Add eggplant, cut sides down; cook 5 min. Remove from skillet; cool slightly.
- Heat oven to 375°F. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
- Add zucchini to same skillet; cook 5 min., stirring frequently. Stir in chopped eggplant and spinach; cook and stir 2 min. or just until spinach is wilted. Transfer to large bowl. Add cream cheese spread, mozzarella, pasta sauce, milk, egg and garlic powder; mix well.
- Fill eggplant shells with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
- Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
- Top eggplant with pancetta; bake, uncovered, 10 min.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
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- Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
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