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Eggplant Pasta Puff


Ready In: 115 Minutes
Prep Time: 80 Minutes
Cook Time: 35 Minutes
Serves 4

INGREDIENTS

Eggplant Pasta Puff

DIRECTIONS

  • Place eggplant in a colander and sprinkle with salt. Allow to drain 30 minutes. Rinse thoroughly with cold water and drain again.
  • While the eggplant is draining, prepare the sauce. In a large pot, combine the Vegetable Spaghetti Sauce, plum tomatoes, red wine, sun-dried tomatoes, parsley, basil, garlic, marjoram, thyme, sea salt, and black pepper. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally.
  • Preheat the oven to 350°F. Spread a small amount of tomato sauce on the bottom of a 2-1/2-quart ovenproof casserole dish and set aside.
  • Cook the pasta al dente according to package directions. While the pasta is cooking, combine the white wine, leek, and mushrooms in a large skillet. Cook over low heat until the mushrooms have released their liquid. Continue to cook until most of the moisture has evaporated and the mushrooms are dry (about 10 minutes). Transfer to a blender or food processor and process until finely chopped. Place in a large bowl and set aside.
  • Heat the olive oil in the same skillet over low heat. Add the drained eggplant and zucchini. Toss to coat well with oil. Increase the heat to medium and sauté, stirring often, until the eggplant and zucchini are soft and begin to brown (about 10 minutes). Place in a food processor and blend until almost smooth. Transfer to bowl containing the mushrooms and combine well.
  • Drain and rinse the cooked pasta with cold water, then drain again and place in a medium-sized bowl. Mix the remaining tomato sauce into the cooked pasta. Set aside.
  • In a small bowl, whisk together the cottage cheese, eggs, milk, Parmesan cheese, salt, pepper, and nutmeg.
  • Spoon half of the pasta into the casserole dish and sprinkle with half the mozzarella cheese. Top with half of eggplant-zucchini mixture. Repeat layering. Cover with the cottage cheese mixture, spreading it evenly on top.
  • Bake until the casserole is puffed and beginning to brown (about 35 minutes). Serve immediately with crusty Italian bread.
  •  SAVE