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    Saturday, August 01, 2015

    Eggplant Pasta Casserole recipe


    2 medium eggplants (unpeeled, sliced)
    1 cups flour
    2 eggs, beaten
    1 cup bread crumbs
    2 tablespoons olive oil
    1 medium onion, chopped
    1 cup diced tomato with juice
    salt and pepper
    1/2 kilo penne pasta (cooked)
    1/2 teaspoon thyme
    1/2 cup black and green olive (seedless, halved)
    1/2 cup mozzarella cheese, grated


    - Dredge eggplant slices in flour, taping off excess.
    - Dip slices in eggs, finally dredge in breadcrumbs, and shake off excess.
    - Heat oil in a deep frying pan over medium high heat.
    - Fry in small batches, turning once until golden brown.
    - Lift and place on a paper towel to get rid of excess oil, set aside.
    - Heat olive oil in a saucepan over a medium heat, saute onion, add tomato, season with salt and pepper.
    - Simmer and leave for 5 minutes till sauce thickened.
    - Combine pasta with tomato sauce, thyme, olive (leave some for garnish), and mozzarella cheese.
    - Place pasta in an oven dish; arrange eggplants on top of it.
    - Top with remaining mozzarella cheese and olives.
    - Bake for around 10 minutes or until cheese is melted.

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    Item Reviewed: Eggplant Pasta Casserole recipe Rating: 5 Reviewed By: Mrs. Chef
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