eggplant and pesto baked pasta recipe
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For best color, either press a sheet of plastic wrap onto the exposed surface or spray with a light film of olive oil. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes. Stir in pesto and tomato paste and remove from the heat. Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little hot water to it), or use as a spread for bread or a dip for crackers or vegetables. In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top. Bake until the eggplant is slightly tender, about 20 minutes. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet. And, boy oh boy, did I ever do that when I made this Baked Pasta with Eggplant! Preheat the oven to 475°F. Preheat the oven to 400˚F. Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Store in a covered container. 3. Repeat layers. TNNers, not only did I find a way to ENJOY eating eggplant, but I found a new recipe that the whole family loves! So, I set out to make an eggplant-loaded recipe that me, the pickiest of eggplant eaters, enjoyed. Top with the remaining cheese. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of … 2.
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