Layered pasta and veggies

[Guest guest]

Dinner tonight is delish. I don't really have a recipe, I have always just put

it together, but I will put it into recipe form. This is so good and the left

overs are great, too, if you have any. Serves 4 or 5. Don't be intimidated by

the number of ingredients or the length of the instructions, It is easy and

well worth the time it takes to make it.

Katie

 

LAYERED PASTA AND VEGGIES

Ingredients:

1 medium eggplant

3 tablespoons salt

2 medium to large zucchini

2 portabella mushrooms

2 eggs

1/2 teaspoon salt

1 cup flour

1/2 cup olive oil

12 oz rainbow rotini or other medium size pasta

8 oz pasta sauce

1 cup spinach, coursly chopped

1 cup mozzerella or rice alternative mozzerella

1/2 cup fresh grated parmesan cheese or non-dairy equivilent

 

Preparation

Heat over to 350*

Slice zucchini into 1/4 inch ovals. Plase ovals on a cookie sheet and place

in hot over for 20 minutes.

While zucchini is cooking, slice eggplant into 1/2 inch rounds. Heavily salt

both sides and lay on cookie sheet for at least 30 minutes. Thoroughly rinse

slices and dry, pressing out as much moisture as you can. Mix the eggs and salt

and dredge the slices through the mixture and then coast with flour.

Heat about 1 tablespoon olive oil in a skillet to medium high heat. Fry

coated eggplant on both sides, until coasting is golden brown, adding olive oil

between batches between sides and between batches.

Cook rotini to al dente, according to package directions. Usually 9-10

minutes. While pasta is cooking, heat up premade or commercial pasta sauce.

When heated, add washed spinach to wilt.

Romove porttabella stems even with the meat of the mushroom and gently scrape

out the gills. Carefully slice crosswise to form 3 large ovals. (Cutting them

neatly requires practice, but it can be done. Alternatively you can sice

verticalls into 1/4 inch slices.)

Assemble

Place about 1/4 cup pasta sauce in the bottom of a 9x13 baking dish. Place

pasta in the dish and cover with 1/2 cup sauce and sprinkle with mozzerella.

Make a layer of cooked eggplant and cover with 1/2 cup sauce and mozzerella.

Make a layer of portabella slices and spred 1/4 cup sauce and more mozzerella.

Make a layer of zucchini ovals and cover with remaining sauce. Sprinkle with

remaining mozzerella and parmesan cheeses.

Bake 20 minutes at 350* until cheese is melted and sauce is bubbly.

Enjoy!

 

 

 

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