EGGPLANT RECIPES: Eggplant Parmesan . . . Pasta with Roasted Vegetables and Basil
By: Herald Staff and Wire Reports,
¼ cup all purpose flour
½ teaspoon crushed fennel seed
¼ teaspoon freshly ground pepper
1 pound unpeeled eggplant, cut crosswise into ¼-inch slices
½ teaspoon salt
¼ cup each: canola oil, olive oil, plus more if necessary
1½ cups bottled puttanesca or other spicy pasta sauce
½ cup freshly grated Parmesan cheese
Heat oven to 350 degrees. Combine flour, fennel and pepper in a shallow dish. Dredge eggplant slices in flour mixture; shake off excess flour. Set aside.
Heat oils in a large skillet over medium-high heat until almost smoking. Add a single layer of eggplant slices. Cook 2 minutes on each side, or until eggplant is lightly golden; transfer to a paper towel-lined tray. Salt lightly. Repeat with remaining eggplant, adding more oil, if needed.
Spread ½ cup of the sauce over the bottom of a shallow casserole; arrange eggplant slices in overlapping layers over sauce. Spread remaining sauce over eggplant; top with cheese. Bake, uncovered, until eggplant slices are soft in the interior and sauce bubbles, 25 minutes.
Yield: Serves 4.
Approximate nutritional analysis per serving: 375 calories, 75 percent of calories from fat, 32 grams fat (4.9 grams saturated), 8 milligrams cholesterol, 17 grams carbohydrates, 7 grams protein, 805 milligrams sodium, 3.9 grams fiber.
Pasta with Roasted Vegetables and Basil
¼ cup olive oil, divided
1 medium eggplant, cut into 1-inch cubes
4 garlic cloves, peeled and smashed
Coarse salt and ground pepper
Favorite all-purpose seasoning
4 yellow summer squash or zucchini (about 1¼ pounds total), cut into 1-inch cubes
2 medium red or white onions, halved and sliced ½-inch thick
1 pint grape tomatoes, rinsed
8 ounces short pasta, such as cavatappi or fusilli
2 tablespoons unsalted butter
½ cup grated Parmesan cheese, plus more for serving
1 cup torn fresh basil leaves
Preheat the oven to 425 degrees. Have ready 2 large (10-by-15-inch) rimmed baking sheets. Drizzle 2 tablespoons of olive oil on one large rimmed baking sheet. Place the baking sheet in the oven while it’s preheating. Prepare all the vegetables.
When the oven is preheated, remove the baking sheet and quickly add the eggplant cubes and garlic to the baking sheet (they will sizzle) and season with salt, pepper and seasoning. Using tongs, toss quickly but carefully because the oil is hot. Return to the oven and roast until the eggplant is just tender, but not mushy, about 20 minutes.
On the other baking sheet, place summer squash or zucchini, onions and tomatoes. Drizzle with the remaining 2 tablespoons oil and sprinkle with salt, pepper and seasoning. Toss to coat. Place in the oven and roast until the vegetables are just tender and still hold their shape, about 15 to 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.
Add vegetables, butter, Parmesan and basil to pasta; season with salt and pepper, and toss gently to combine. Serve with more cheese if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving: 474 calories, 38 percent of calories from fat, 20 grams fat (7 grams saturated), 60 grams carbohydrates, 16 grams protein, 626 milligrams sodium, 24 milligrams cholesterol, 6 grams fiber.