BAKED FARFALLE WITH EGGPLANT
Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
- Place a pot with four quarts of salted water over high heat.
- Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
- When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
- Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
- Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 650 milligrams, Sugar 7 grams
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J. Kinnard Johnson
[email protected]This was my first time making this dish and it turned out amazing! The eggplant was tender and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Chris Cellphonez
[email protected]I love this dish! The eggplant is always cooked perfectly and the pasta is always al dente. I love the addition of the sun-dried tomatoes and pine nuts.
Monkie
[email protected]This dish was easy to make and turned out great! The eggplant was tender and the pasta was perfectly cooked. I would definitely recommend this recipe.
Elias Mansukoski
[email protected]This dish was a bit bland for my taste. I think I'll try adding some more spices next time.
Cassia Rioda
[email protected]I wasn't sure about this dish at first, but it turned out to be really good. The eggplant was surprisingly tender and flavorful, and the pasta was perfectly cooked. I'll definitely be making this again.
Karthi Str
[email protected]This dish was delicious! The eggplant was perfectly cooked and the pasta was al dente. I will definitely be making this again.
Mahar Brother
[email protected]I followed the recipe exactly and the dish turned out perfectly. The eggplant was tender and flavorful, and the pasta was cooked to perfection.
Nikko
[email protected]This dish was a little too oily for my taste, but the flavors were great. I think I'll try it again with less oil next time.
Wangira Sospeter
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the pasta is always al dente. I love the addition of the sun-dried tomatoes and pine nuts.
Sariyah Body
[email protected]This dish was easy to make and turned out great! The eggplant was tender and flavorful, and the pasta was perfectly cooked. I would definitely recommend this recipe.
Awan zada Swan zada
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was so delicious, and the pasta was the perfect accompaniment. I'll definitely be making this again.
FC LEGEND
[email protected]This dish was a hit with my family! The eggplant was perfectly tender and flavorful, and the pasta was cooked to perfection. I will definitely be making this again.