Pasta alla Anna with Eggplant

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* Exported from MasterCook *

 

Pasta alla Anna with Eggplant

 

Recipe By :Pasta Fresca, pg. 207

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound orecchiette pasta

extra virgin olive oil

1 large eggplant -- cut into 1 " cubes

2 cups tomato sauce -- more or less

1 pound smoked mozzarella -- cut into 1 " cubes

parmesan cheese -- to taste

salt and pepper -- to taste

 

Preheat oven to 350 degrees

 

Cook the pasta until al dente. Drain and set aside. Add 1

tablespoon of olive oil to pasta to prevent sticking.

 

Cover the bottom of a skillet with extra virgin olive oil, heat the

oil and fry the eggplant over high heat, being careful not to crowd

the eggplant in the pan. As the eggplant becomes a deep golden

brown, remove it from the oil with a slotted spoon and drain on paper

towels.

 

Spray a 9 x 12 baking dish with Pam. In a large bowl, mix together

the pasta, sauce, mozzarella cheese and a small amt of parmesan

cheese. Add salt and pepper and genlty fold the eggplant into the

pasta mixture. Spoon in to a baking dish and sprinkle paresan on

top. Cover with foil.

 

Bake 40 minutes and tehn remove foil and turn het up to 400 degrees.

Bke 5-10 minutes more until the cheese begins to brown and the dish

is bubbling.

 

 

 

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Per serving: 424 Calories (kcal); 15g Total Fat; (31% calories from

fat); 21g Protein; 52g Carbohydrate; 51mg Cholesterol; 612mg Sodium

Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates

 

NOTES : can substitute shell type pasta for orecchiette

Nutr. Assoc. : 4365 0 0 0 922 0 0