Eggplant Parmesan Pasta - Powerful Handmade site

Eggplant Parmesan Pasta

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Eggplant Parmesan Pasta

Adding pasta to traditional Eggplant Parmesan helps keeps costs low while maintaining all the original flavor.

Total Cost $5.81 recipe / $0.97 serving
Prep Time1hour30minutes
Cook Time40minutes
Total Time2hours10minutes
Servings4to 6 servings
AuthorInspired by DeLallo Foods

Ingredients

  • 1small eggplant (1 lb.)$1.67
  • 1/2Tbspsalt $0.05
  • 1/3cupflour $0.05
  • 1large egg $0.27
  • 2Tbspmilk $0.04
  • 1/2cupplain breadcrumbs $0.24
  • 1/4cupgrated Parmesan $0.31
  • 1/4tspgarlic powder $0.02
  • 8oz.rigatoni $0.75
  • 24oz.pasta sauce $1.97
  • 1cupshredded mozzarella $0.75

Instructions

  1. Slice the eggplant into 1/2-inch thick slices. Generously sprinkle salt over the slices and let them sit in a colander for 45-60 minutes. This will pull some of the water and bitterness out of the eggplant. After salting, gently press the slices between paper towels to blot the excess water away.
  2. Preheat the oven to 425 degrees. Place the slices in a large zip top bag, add the flour, and shake until the slices are coated in flour.
  3. In a shallow bowl, whisk together the egg and milk. In a second shallow bowl, stir together the breadcrumbs, Parmesan, and garlic powder. Dip each slice of eggplant into the egg wash first, then in the seasoned breadcrumbs until coated on both sides. Place the breaded slices onto a baking sheet with two wire cooling racks placed on top (to elevate the slices).
  4. Bake the breaded slices for 25 minutes, or until golden brown and crispy. While the slices are baking, cook the pasta according to the package directions. Drain the pasta, return it to the pot (with the heat turned off) and add the pasta sauce. Stir to coat.
  5. Once the eggplant slices are finished baking, reserve a few to top the casserole and cut the remaining slices into 1/2-inch squares. Stir the eggplant squares into the pasta and sauce. Pour the pasta, sauce, and eggplant into a casserole dish or oven safe skillet, then top with the whole eggplant slices and the shredded mozzarella.
  6. Bake the casserole in the still hot oven until the cheese is melted and the dish is heated through (10-15 minutes). If you prefer the cheese to be browned, place the dish under the broiler for 1-2 minutes, or until the desired browning has been achieved.

Recipe Notes

If served with a side dish, this will yield about 6 servings. If eaten alone, this will yield four larger servings.

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