728x90 AdSpace

  • Latest News

    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.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our disclaimer Page. 
     This topic brought to you from chefosama.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

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