Best 4 Baked Angel Hair With Eggplant Recipes
Baked angel hair with eggplant is a simple yet flavorful dish that can be enjoyed for lunch or dinner. This vegetarian dish is made with angel hair pasta, eggplant, tomatoes, and cheese, and is baked in the oven until golden brown. The eggplant provides a smoky flavor to the dish, while the tomatoes add a touch of sweetness. The cheese melts and bubbles, creating a crispy crust on top.
Let's cook with our recipes!
BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 12
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.
BAKED ANGEL HAIR WITH EGGPLANT
A hearty, pasta-filled pie with eggplant, turkey sausage, and mozzarella.
Provided by Giada De Laurentiis
Categories bake,cheese,Italian,pasta,pastry,Poultry,tomatoes,turkey,vegetables
Time 30m
Yield 8 servings
Number Of Ingredients 12
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 375ºF.
- 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.
BAKED ANGEL HAIR WITH EGGPLANT (AUBERGINE)
I saw this recipe on the show Everyday Italian on the Food Network. It looked so good and I can't wait to try it.
Provided by KeystoneGal06
Categories Oven
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
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. 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.
Nutrition Facts : Calories 1039.5, Fat 63.4, SaturatedFat 20.1, Cholesterol 85.5, Sodium 1677.3, Carbohydrate 80.1, Fiber 12.1, Sugar 18.3, Protein 38.7
ANGEL HAIR WITH SPICY EGGPLANT SAUCE
This is a recipe I got from Womans World diet club. It can be made with any kind of pasta, we just happen to prefer angel hair. This is a real tasty, healthy dish. Hope you enjoy.
Provided by Boca Pat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat eggplant, tomatoes, tomato sauce, wine and red pepper to boiling in skillet; reduce haat to low; simmer uncovered about 15 minutes or until eggplant is tender.
- Stir in parsley.
- Cook and drain pasta.
- Serve eggplant sauce over pasta.
Nutrition Facts : Calories 313, Fat 1.4, SaturatedFat 0.2, Sodium 562.2, Carbohydrate 61.4, Fiber 7.8, Sugar 11.4, Protein 10.5
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
- Prepare the eggplant properly: To prevent the eggplant from absorbing too much oil, salt it and let it sweat for 30 minutes before cooking. This will help to draw out the moisture.
- Don't overcrowd the pan: When cooking the eggplant, be sure to not overcrowd the pan. This will prevent the eggplant from cooking evenly.
- Use a variety of spices: Feel free to experiment with different spices to flavor the eggplant. Some good options include garlic, oregano, basil, and thyme.
- Serve the eggplant immediately: Eggplant is best served immediately after it is cooked. This will help to preserve its flavor and texture.
Conclusion:
Baked angel hair with eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the angel hair pasta is light and fluffy. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give baked angel hair with eggplant a try.
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