Joy’s Eggplant with Pasta and Marinara Sauce
May 27, 2009
This recipe is compliments of my friend Joy. She and I enjoy sharing our cooking efforts and finds. I made it the night before so the flavors could bond, (casserole recipes always seem to be better the next day), and I have to say Joy’s eggplant with pasta and marinara sauce was really good! Eggplant’s are not only very tasty, they also have many health benefits. Just so you know, the eggplant is high in fiber, contain vitamins, proteins, minerals, and very important photonutrients, that are known to act as antioxidant’s. If your interested in learning more about the benefit’s of eggplant’s, Click here. The jar of marinara sauce that I used was really good, however next time I make this, I will probably make my own (with cremini mushrooms). Mostaccioli pasta was my choice for this casserole recipe and it was perfect. Mostaccioli, similar to penne pasta, is used often in casserole dishes. Please enjoy! For another delicious eggplant recipe click here.
- 2 eggplants
- 2 tbsp. Salt
- ¼ cup olive oil
- 1 lb. ground chuck
- 1 onion chopped
- 2 garlic cloves
- 1 jar marinara sauce
- 2 cups pasta (uncooked)
- 2 cups Mozzarella cheese
- ¼ cup fresh parmesan cheese
Preheat oven to 350 degrees. Slice eggplant to ½ thickness, rub both sides with salt, and set aside for 1 ho
ur. After 1 hour wipe salt off with paper towels and brush with olive oil. Place in a 9×13 casserole dish and bake in oven until soft, about 30 minutes. Meanwhile, brown ground chuck with onion and garlic. Drain excess fat, add marinara, simmer for 30 minutes while you cook your pasta. Drain pasta.
Remove eggplant, cool slightly. Sprinkle the cooked pasta around the holes and over the eggplant. Top with marinara, and mozzarella. Bake for 30 minutes. Remove from oven, sprinkle with parmesan, and serve immediately
Serves: 4
Total time: 60 minutes
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