Chef Paulette's Pasta-Stuffed Baked Eggplant - WSMV News 4

Chef Paulette's Pasta-Stuffed Baked Eggplant

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Pasta-Stuffed Baked Eggplant

1 medium eggplant
2 eggs, lightly beaten
olive oil for frying
1/2 pound long fusilli pasta, or spaghetti
4-5 cups tomato sauce *
1/4 lb. chunk parmigiano cheese, plus more for grating
10-12 basil leaves
salt & pepper to taste

Preheat oven to 400 degrees F.

Trim the eggplant of the ends. Cut into 1/4" slices. Place the eggs in a shallow bowl. Season with salt. Heat a couple of tablespoons of olive oil in a large saute pan. When hot, dip the eggplant slices in the egg and fry in the oil until each side is golden. Add more oil if needed. Drain on paper towels. Let cool.

Bring a pasta pot of water to a boil. Salt water. Add pasta and cook until al dente. Drain. Use enough tomato sauce to just coat pasta. Reserve the rest for later.

Cut the parmigiano into 2-inch batons about a 1/4" thick. Spoon some tomato sauce into the bottom of a 9 X 13 baking dish.

Place an eggplant slice on a work surface. Place a handful of pasta in the middle, a baton of cheese on top, and 1-2 basil leaves. Roll up eggplant slice and place in the baking dish seam side down. Repeat with the rest of the eggplant, cheese, and basil. Spoon sauce to cover on top of eggplant rolls. Grate more cheese on top. Bake until golden and a little crusty, about 20 minutes.

*Easy Tomato Sauce

2-3 tablespoons olive oil
1 small onion, peeled & diced
1 garlic clove, peeled and crushed
1/4 cup dry white wine (optional)
1 28-ounce can crushed tomatoes
1 15-ounce can crushed tomatoes
salt & pepper to taste

Heat the olive oil in a medium saucepan. Add the onion and garlic. Cook until onion is softened. Add the wine (if using). Let evaporate. Add the tomatoes, season with salt and pepper. Simmer for 15-20 minutes.

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