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This is a baked pasta dish with eggplant, tomatoes, garlic and Parmesan cheese. I cooked this dish in a cast-iron skillet so I could put it straight into the oven, but if you don’t have a skillet that can go in the oven, just transfer to a baking dish before baking.
Preheat oven to 425 F.
In a medium sized bowl toss eggplant with olive oil. Put it onto a rimmed baking sheet and bake at 425 F, browning both sides. This will take about 10 minutes on each side. When done remove from heat and set aside.
Heat a splash of oil in a large oven safe skillet over medium heat. Add onion and garlic. Saute over medium heat until soft, about 5 minutes.
Add tomatoes, salt and pepper. Break up tomatoes and simmer 15-20 minutes until liquid is reduced.
Meanwhile, cook the pasta according to package instructions.
After 15-20 minutes of simmering, add basil to tomato sauce and simmer another 5 minutes.
When pasta is done, drain it. Toss cooked pasta into the skillet with the heated sauce and the baked eggplant. Mix in cheese and bake for 15 minutes at 350 F.
Serve with additional cheese.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!