Vegetarian

Baked Pasta With Eggplant is for Dinner.

Baked Pasta With Eggplant takes 30 minutes to prepare.

Baked Pasta With Eggplant takes 35 minutes to cook.

Baked Pasta With Eggplant makes 6 servings.

The ingredients for Baked Pasta With Eggplant are:

2 tablespoons olive oil
1 large eggplant, peeled and diced
1 glove garlic, minced
2 cups raw medium-sized shaped pasta, such as rotelle, ziti, shells, etc.
oil for sauteing
1 large green pepper, cut into julienne strips
1/4 cup chopped fresh parsley
1 recipe, Tomato-Herb Pasta Sauce, eliminating one of the cans of tomato paste
1/2 pound ricotta cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
1 to 1 1/2 cups grated mozzarella cheese

Here is how you make Baked Pasta With Eggplant:

Preheat oven to 325 degrees. Heat the olive oil and 1/4 cups of water in a large skillet. When hot, add diced eggplant and garlic and cook, covered over moderately low heat, stirring occasionally , until eggplant is tender. At the same time, begin cooking the pasta al dente. When it is done, drain immediately.Heat a few drops of oil in a small skillet. When it is hot, add the green pepper julienne strips and saute over moderate heat just unutil it has lost its raw quality. Remove from heat and stir in the parsley.In a mixing bowl, combine the sauce, eggplant, pasta, ricotta, Parmesan cheese and salt and pepper. Mix throughly.Oil a large shallow baking dish and layer as follows: All of the pasta and eggplant mixture, topped with the green pepper mixture, sprinkled with the grated cheese. Bake for 30 to 35 minutes.Serving Size:?4 to 6 servings

The nutritional information for Baked Pasta With Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 286.3

• Total Fat: 13.3 g
• Cholesterol: 18.3 mg
• Sodium: 206.9 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 3.1 g
• Protein: 19.2 g

Baked Pasta With Eggplant is Italian cuisine.

The dietary needs meet for Baked Pasta With Eggplant is Vegetarian