Eggplant Parmesan With Angel Hair Pasta Recipes

BAKED ANGEL HAIR WITH EGGPLANT

Steps:

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
• Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
• Preheat the oven to 375 degrees F.
• Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
• Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

EASY EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into 1/4 inch slices.
• Salt and pepper.
• Dip in beaten egg.
• Dredge in bread crumbs mixed with parmesan cheese.
• Fry till golden brown.
• Place in baking dish.
• Pour spaghetti sauce over top.
• Top with mozzarella cheese.
• Bake at 350 for about 30 minutes.
• Serve over angel hair pasta and with a salad.

EGGPLANT PARMESAN

Steps:

• Preheat oven to 350°F. In a large pot, fill halfway with water and bring to a boil.
• While water is warming, heat a large skillet to medium-high heat and add oil.
• Using 1 large bowl and 2 plates, set up a prepping station to bread the eggplant. Crack eggs in a bowl and whisk well. Place the Italian bread crumbs on one plate and place the Panko on the other plate. Add Italian seasoning and garlic salt to the Panko and blend with a dry fork.
• Working in batches, dip the eggplant slices in the egg (letting excess drip off).
• Then coat with the Italian bread crumbs.
• Back to the egg (letting excess drip off).
• Then dip into the Panko crumbs.
• Place the breaded eggplant slices in the skillet. Do not overcrowd the skillet.
• Let the eggplant cook for about 2 minutes (or until brown) before flipping them over to the other side. Let them get just a light golden brown.
• Once the eggplant has been "seared" on both sides, place on a baking sheet lined with aluminum foil and lightly sprayed with non-stick cooking spray in a single layer. Bake them for approximately 20 minutes.
• While the eggplant is in the oven, warm the marinara sauce on medium-low heat. You may want to make sure this is covered with a lid to help prevent splattering.
• Generously salt the boiling water and place the pasta in the boiling water in the other pot. Cook pasta according to package. (You may want to start the pasta within the last 10-13 minutes of the cook time for the eggplant so everything stays nice and hot.)
• During the last two minutes of the cook time for the pasta, add the peas.
• Drain the pasta and peas using a colander.
• Place drained pasta back in the pot. Add about 3 tablespoons (or more) of the marinara sauce to the pasta and mix.
• Place pasta and peas on a plate and top with the eggplant.
• Add the marinara over top of the eggplant. Add about 1-2 teaspoons of shredded Parmesan cheese and shredded mozzarella.