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Post by mgulfcoastguy on Sept 8, 2023 16:50:56 GMT -5
Eggplant Pasta Casserole
3 small (1-2 average size) eggplants, cut into 1/2" cubes 3 cloves purple garlic, minced 2 very small sweet onions, diced (about 3/4 cup) 3/4-1lb pasta in favorite shape 28oz jar Rao's Marinara sauce (or favorite)
Toss cubed eggplant with olive oil, italian seasoning, salt, and black pepper. Spread on baking sheet and roast @ 400 for ~20 min until golden and tender but not mushy Cook noodles until slightly under al dente, drain and set aside. Reserve a small amount of cooking water just in case Saute onions in pasta pot until translucent, add garlic until fragrant. Add roasted eggplant and toss, add marinara until warmed. Add cooked pasta. use reserved cooking liquid if necessary. layer ~1/2 pasta mixture in 13x9 baking dish prepped with olive oil, top with grated mozzarella, parmesan and Italian seasoning. Repeat with a second layer. Bake at 350 for 30 minutes until golden brown
I found this on another forum. Obviously he is winging it on how much seasoning and cheese will be required. With a constant production of Rosita eggplants I wanted to expand beyond the one basic eggplant casserole recipe that I taught my mother.
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Post by mgulfcoastguy on Sept 8, 2023 16:53:30 GMT -5
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Post by Laura_in_FL on Sept 9, 2023 11:01:12 GMT -5
Sounds yummy!
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Post by mgulfcoastguy on Sept 10, 2023 13:44:23 GMT -5
I made this last night. It tasted good but if you use a whole pound of pasta I would suggest some tweaks. First add more marinara. second use more eggplant. I ended up using a whole pack of grated Mozzarella and a whole pack of grated parmesan. I will probably play around with it some more, maybe add some mushrooms or a different type of spaghetti sauce Rao's is pretty pricey. I used the good Tillamook cheese also, I need to save that for company. Maybe a bit of red wine in the sauce?
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