Best 2 Eggplant Pasta With Breadcrumbs Recipes
Embark on a culinary journey with our tantalizing Eggplant Pasta with Breadcrumbs, a symphony of flavors that will delight your taste buds. This delectable dish, hailing from the vibrant Mediterranean region, is a harmonious blend of textures and colors. Savor the tender eggplant, roasted to perfection, as it melds seamlessly with the savory tomato sauce, a vibrant tapestry of fresh herbs and spices. The crispy breadcrumbs, a golden crown atop this culinary masterpiece, add a delightful textural contrast that elevates the dish to new heights. Indulge in the rich flavors of Eggplant Parmesan, a classic Italian dish that showcases the eggplant's versatility. This recipe features succulent eggplant slices, coated in a flavorful breadcrumb mixture and pan-fried until golden brown. Layered with tangy tomato sauce, gooey melted cheese, and fragrant basil, Eggplant Parmesan is a symphony of flavors and textures that will leave you craving more. For a lighter take on this classic, try our Air Fryer Eggplant Parmesan, a healthier alternative that doesn't compromise on taste. This recipe utilizes the air fryer's magic to create crispy eggplant slices without the added oil, resulting in a guilt-free indulgence. Experience the harmonious blend of flavors in our Eggplant Pasta Bake, a hearty and comforting dish perfect for a cozy dinner. Layers of tender eggplant, savory tomato sauce, creamy ricotta cheese, and gooey Parmesan cheese come together in this culinary masterpiece. The crispy breadcrumb topping adds a delightful crunch that complements the soft and succulent textures of the dish.
Here are our top 2 tried and tested recipes!
EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS
Bobby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country's best chefs - and trying to one-up them on their own signature dishes - he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you'll find many of his winning recipes, along with plenty from the chefs who beat him. "Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business," he says. These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!
Provided by Bobby Flay
Categories main-dish
Time 1h20m
Yield 4 servings, plus 1 cup of anchovy breadcrumbs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400˚ F.
- Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
- Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
- Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
- Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
- Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
- Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
- Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
- Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
Tips:
- To ensure perfectly cooked eggplant, slice it evenly and cook it in a single layer in a large skillet. This will prevent overcrowding and ensure even cooking.
- Use a combination of breadcrumbs and Parmesan cheese to create a crispy and flavorful topping for the pasta. The breadcrumbs will add texture, while the Parmesan cheese will add a nutty and savory flavor.
- If you don't have fresh basil on hand, you can use dried basil instead. Just be sure to use half the amount, as dried herbs are more concentrated than fresh herbs.
- Serve the pasta immediately after it is cooked to enjoy it at its best. The pasta will become soggy if it sits for too long.
Conclusion:
Eggplant pasta with breadcrumbs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted eggplant, crispy breadcrumbs, and tangy tomato sauce creates a flavorful and satisfying pasta dish that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this eggplant pasta with breadcrumbs a try!
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