All Things Pasta > Penne Recipes > Penne with Eggplant | | Penne with Eggplant two 1/2 pound eggplant, sliced 1/4 inch thick
Salt and pepper to taste
1 tablespoon of flour
1 cup of olive oil
one 15 1/2 ounce jar of meatless marinara sauce
1/2 pound of Cheddar cheese, coarsely shredded
12 ounces of penne
|
|
Sprinkle eggplant with salt and pepper, dip in flour so eggplants are lighted coated. Preheat oven to 350ºF. Heat oil in 12 inch skillet. fry eggplant slices a few at a time, until golden brown on both sides, drain. Arrange half the eggplants in oblong 2 quart baking dish. Spread with half the marinara sauce, top with half the cheese. repeat layers. Bake for 20minutes until bubbly and cheese has melted. Meanwhile cook penne in boiling salted water, following package directions, drain. Serve eggplant mixture directly from baking dish with plain penne served on the side.
|
Back to home page |
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy