Tuscan Eggplant Pasta Recipe by sammie27
Cooking Instructions 1 Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel. 2 Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce. 3 In a medium pot cook pasta separately. Drain and set aside. 4 In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent. 5 Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top. 1 Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel. 1 Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel. 2 Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce. 2 Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce. 3 In a medium pot cook pasta separately. Drain and set aside. 3 In a medium pot cook pasta separately. Drain and set aside. 4 In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent. 4 In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent. 5 Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top. 5 Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Never Dry Brown Sugar Meatloaf 7 up gummy bear popsicles Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction Tinklee's Vanilla Crack Hoisin Grilled Pork Tenderloin Never Dry Brown Sugar Meatloaf 7 up gummy bear popsicles Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction Tinklee's Vanilla Crack Hoisin Grilled Pork Tenderloin Refreshing Pineapple Macaroni Salad JAIME'S CHICKEN SOUP #1 Exquisite Tart Tatin-style Apple Cake Sweet and Savory Stewed Pork Liver Unadorned Kabocha Squash and Adzuki Red Bean Cake Summer Staple Cafe-style Iced Cafe au Lait Balsamic Black Tea with Dried Fruit Blueberry Muffins Healthy Red Shiso Leaf Juice A Slightly Grown-up Wine Grape Jello Refreshing Pineapple Macaroni Salad JAIME'S CHICKEN SOUP #1 Exquisite Tart Tatin-style Apple Cake Sweet and Savory Stewed Pork Liver Unadorned Kabocha Squash and Adzuki Red Bean Cake Summer Staple Cafe-style Iced Cafe au Lait Balsamic Black Tea with Dried Fruit Blueberry Muffins Healthy Red Shiso Leaf Juice A Slightly Grown-up Wine Grape Jello