Thursday, February 21, 2013

eggplant pasta bake

yes, a working fridge means back to lots of happy cooking in the kitchen. 
Saturday lunch was an easy eggplant pasta bake with basil and mozzarella:

1/2 pound pasta, I used fusilli
1/2 jar of pasta sauce, I used a roasted garlic marinaria 
1/2 an eggplant, diced
1/2 a cup of basil, sliced
1/2 teaspoon each of salt, pepper, red pepper flakes, garlic powder, onion powder
A good chunk of fresh mozzarella cheese

Preheat the oven to 375 degrees.
Boil the pasta until al dente.
Meanwhile, in a tall sauce pan, heat up about of tablespoon of olive oil and saute the eggplant until tender, about 3 minutes.
Add in the sauce and seasonings and let it cook for a few minutes, or until your pasta is ready.
Then add in your drained pasta and the basil, toss together.
Put it all in a baking dish, I used my 11 x 7 pyrex, because it's the best.
Top with slices of mozzarella, and bake for 15 minutes until the cheese is bubbly.


Very easy and very delicious.