Add eggplant to a baking dish and sprinkle with a pinch of salt; bake for 25 minutes. In the meantime, sautee the onion and a pinch of salt in the olive oil; cook over medium-low heat for about 20 minutes, stirring often to make sure the onions do not stick. While the pasta cooks, heat the olive oil in a large deep skillet over medium high heat. I was frantically trying to get everything done in time, and felt like everything had to happen all at once. Don’t try a new recipe on the night of your party. Add the eggplant. … Guests won’t enjoy a recipe more because it was hard – they only care if it tastes good! Prepare in advance/assemble: I mentioned this in my simple green salad post. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. Add optional butter if you want a richer sauce. By all means, write that sort of thing down. Write down when you want to serve dinner and work backwards – and don’t be afraid to get detailed. Vegetarian and can easily can be made gluten free and dairy-free. How to serve baked eggplant pasta. Part of cooking is trial and error, so practice the recipe in the week or two before so that you can tweak it – and perfect it – for the dinner. To make baked fusilli and eggplant, prepare an emulsion with extra- virgin olive oil, ground dried mint, and chopped garlic. This Baked Pasta with Eggplant is an easy, family-friendly pasta casserole dish with added veggies. Pour the pasta into a baking dish; add the roasted eggplant, some cherry tomatoes, and top with slices of spicy provola cheese. You … add it to the tomato sauce. Combine the cooked pasta and the sauce; add to a large baking dish. Because you can prepare all the ingredients the day before, baked eggplant pasta is perfect for a dinner party or a buffet. Stir about ½ cup of cheese into the pasta, and then layer about 1-2 cups cheese over the top of the pasta. Stir for about two more minutes. Boil the fusilli, drain while still al dente, and top with the emulsion. There’s nothing worse than serving a dish and then realizing that you wish you had done something differently. Prep Time 10 mins Cook Time 35 mins Make a timeline. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. Your email address will not be published. Stir for about two more minutes. Do yourself a favor and select some recipes that can be made in advance, or that can be simply “assembled” from store-bought items. Log in. Choose simple recipes – and ones that complement each other. Bake at … Combine the cooked pasta and the sauce; add to a large baking dish. Choose recipes that don’t all require the oven at different temperatures or that require your attention at the same time. It can be served as a main with a salad on the side for a vegetarian meal or as a primo piatto for a lavish banquet… The more you think about it in advance, the less frantic you’ll be on the day of. Reduce the heat to medium low. Add the garlic and red pepper flakes, and stir for about 2 minutes until the garlic is lightly browned; add the sherry vinegar, and stir for about one more minute. Allow it to sizzle for 4-5 minutes, until it's just starting to brown. Follow Orchard Street Kitchen on Pinterest. Add the tomato sauce, basil, salt and pepper. Splash of sherry vinegar (about 1-2 tablespoons). Stir about ½ cup of cheese into the pasta, and then layer about 1-2 cups cheese over the top of the pasta Bake for 20 minutes at 400 degrees, or until the cheese is bubbling and browning on the edges. Once the eggplant is done, add it to the tomato sauce. Do you need to switch the oven temperature after making a certain part of the meal? Use part of it to brush some cubed eggplant, which you will then roast in the oven. The tomato sauce I use already has some salt added to it, so add more salt if necessary. Assembling an easy appetizer, salad or dessert will let you focus on the entree instead. Boil a large pot of water, add a tablespoon of salt, and add the pasta. One time I had a party and made several time-consuming appetizers.


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