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How To make Cheesy Eggplant Pasta Sauce
2 T Dry sherry
1 Japanese eggplant cut into
-small cubes 6 8 mushrooms, sliced
2 Cloves garlic, minced
1/4 Red pepper in 1/2 inch or
1 Cm cubes
1/2 t Red pepper flakes (to
-taste) 1/2 c Fatfree cottage cheese
1/4 c Fresh basil leaves, chopped
2 T Nutritional yeast (probably
-optional) Soak the eggplant cubes in water for 5 minutes, drain & rinse off. Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minutes. Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast. I ate this on fresh linguine. The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what I mean). This happened before I added the nut. yeast (I added the nut. yeast to make it cheesier to take advantage of its texture). Any idea what combined to make this happen? Could it be the cottage cheese (brand was Hood, and it was my first time adding that to a stovetop sauce) or the sherry (usually I saute just in water or stock)? Try this if you want to feel like you're eating pasta sauce w/cheese! I don't like that texture much myself, unfortunately.... but it was very realistic, complete to sticking to the fork as I ate! If you try it let me know how it comes out. I still have the same ingredients on hand so I may try some more experiments with this combination, esp. since I do like cheesy lasagna.... epochsys!aiko@uunet.uu.net (Aiko Pinkoski) May 29, 1994 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Cheesy Eggplant Pasta Sauce's Videos
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Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Cheesy Eggplant Roll-Ups | Eggplant Rollatini Recipe
Eggplant Rollatini Recipe - eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese. Great vegetarian comfort food dish. perfect for parties and holidays.
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5-6 servings
Ingredients:
3 large Eggplants
Salt
pepper
3 tablespoons Olive oil
14oz (400g) Ricotta cheese
8.5oz (250g) Mozzarella cheese – 3.5oz (100g) for the filling + 5oz (145g) for topping
2oz (60g) Parmesan cheese – 1/2 for the filling and half for topping
1 egg
8 leaves Basil
1 teaspoon Lemon zest
2-3 garlic cloves
1/4 teaspoon Nutmeg
2 cups (550g) Tomato sauce
Directions:
1. Preheat oven to 350ºF/175ºC.
2. Slice the ends the eggplants, then slice them lengthwise into ¼ -inch slices and lay them on a baking tray lined in parchment paper. Season with salt and pepper, drizzle some olive oil. Bake for 15-20 minutes. Let cool.
3. Meanwhile, in a large bowl, mix ricotta cheese, parmesan, mozzarella, egg, lemon zest, nutmeg, salt, pepper and basil.
4. Increase oven heat to 400ºF/200ºC.
5. Spread 3/4 cup (200g) of sauce over bottom of a baking dish. Spoon about 1-2 tablespoons of the mixture onto eggplant slice then roll it up. Arrange the rolls ups in the baking dish, seam-side down. Top with remaining sauce and sprinkle with remaining mozzarella.
6. Bake for about 20 minutes, until cheese is melted and golden brown.
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Eggplant Pasta Sauce
RECIPE: Hi Guys, today I’ll show you How to Make Eggplant Pasta Sauce. It’s a quick vegetarian meal, all you have to do is toss this with any type of pasta.
Heat up a pan on medium heat and pour in olive oil. Add chopped onion, a little salt and sauté until golden. Add chopped garlic and sauté less than a minute until cooked. Turn the heat down to avoid burning the garlic. Add diced eggplant, I’m using Italian Eggplant and have left the skins on, you can definitely use another variety a little salt. Stir and cook until soft. Eggplant absorbs oil so add a little more olive oil if you need to. The eggplant is cooked, it’s tender but not mushy, add crushed red pepper and dried oregano. Stir for 30 seconds. Then add crushed tomatoes, canned works well for this recipe. A little salt and sugar. Give it a stir. It’s bubbling. Now, cover and cook on medium low heat for 10 minutes, stirring in between. The sauce is bubbling, has reduced and gotten thicker. Should look like this, if not cook a few more minutes. Taste and adjust salt and sugar if you need to. It’s ready to be tossed with cooked pasta. You can always add some fresh basil leaves, grated parmesan cheese and even a splash of heavy cream or half and half to mellow out the acidity of the tomatoes. Give this a try and let me know what you think in the comments below. I’ll see you next time. Thanks for watching.
Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
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Cheesy Eggplant Pasta #Shorts
#shorts #pasta #cheesypasta
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