Italian dishes are an excellent way of cleaning out your fridge, as you can integrate a wide variety of ingredients with a few basic staples. Italian-style cooking is also a great way to incorporate new vegetables into your dinner. For example, clean out your vegetable drawer and try this unconventional vegetable pasta recipe. Part lasagna and part casserole, this Baked Eggplant Pasta is a fast and tasty dish to share.
Baked pasta may typically involve ground meat and sticky, easy-to-tear lasagna noodles, but here is a no-muss, no-fuss vegetarian alternative. Instead of fatty ground crumbles, use diced eggplant, mushrooms, and onion; these bite-sized vegetables complement this pasta dish, reducing to tasty veggie crumbles when sauteed.
With spaghetti noodles and a homemade sauce comprised of tomatoes, eggplant, mushroom and onion, this Baked Eggplant Pasta is a fun twist on your standard pasta. Remarkably quick to prepare, here is a simple recipe to add more vegetables into your diet.
- 1 Japanese eggplant, peeled and finely diced
- 1/2 pint mushrooms, finely diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can tomato sauce
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 package spaghetti noodles
- 2 cups mozzarella, shredded
Preheat oven to 350 degrees. Saute the onion in olive oil in a large skillet over medium heat. Once the onion softens, add the eggplant, mushroom and garlic. Continue to saute for another few minutes until the vegetables are cooked.
Add the diced tomatoes, tomato sauce, basil, oregano, and salt. Saute mixture for 10-15 minutes.
Meanwhile, bring a large pot of water to a boil. Prepare spaghetti noodles as directed by package instructions. Drain in a colander.
Next, coat an 8 1/2 x 11-inch casserole dish with cooking spray. Combine the noodles and sauce. Transfer half the pasta to the dish. Top with half the shredded mozzarella. Repeat.
Bake for thirty minutes. Let cool, then slice and serve.