Rachael Ray's Double Eggplant Parmesean with Baked Ziti

[Guest guest]

We had this tonight it was pretty good although next time I will adjust the

herbs a bit. It seems like a lot of steps but it really was a 30 minute meal

(with lots of dishes..hehe)

 

 

EVOO~ lots of it

2 medium eggplants

2 eggs

1/4 cup rice milk

1 pound rigatoni pasta

1 cup Italian breadcrumbs

2 Tablespoons dried Rosemary

2 cloves garlic minced

1 teaspoon red pepper flakes

1 28 ounce can crushed tomatoes

1/4 cup chopped fresh parsley

2 cups provolone cheese (excellent without)

 

1. Heat the oven to 500 degrees.

2. Dice one eggplant into cubes and brush with olive oil then bake about 20

minutes until brown and tender.

3. Meanwhile cook the pasta noodles until al dente and in a skillet heat 1/4

cups of EVOO to fry up the remaining eggplant

4. In one long dish (I used a bread pan) add the eggs and milk and whisk, in

another pan add bread crumbs and rosemary.

5. Take the other eggplant and cut into strips lengthwise. Dip in egg mixture

and then in breadcrumbs and fry until golden brown.

6. Take the baked eggplant and put in a food processor with the garlic, red

pepper flakes, canned tomatoes, and parsley and blend until smooth. Add half

the sauce to the drained pasta.

7. In a 9 x12 pan you will layer the pasta and eggplant like lasagna start

with the eggplant, then pasta, then sauce, then cheese and continue the layers

ending with the cheese on top. Broil until cheese has melted or well heated.

 

 

 

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[Guest guest]

Hello Steph I am new to group and this recipe sounds

like a keeper thanks I only wish could get my

family to eat more this way

I am able to get in alot more veggies and beans when

puree them and they never know

Have A Nice Week,

Elizabeth

 

--- Steph <mrswalp29 wrote:

 

> We had this tonight it was pretty good although next

> time I will adjust the herbs a bit. It seems like a

> lot of steps but it really was a 30 minute meal

> (with lots of dishes..hehe)

>

>

> EVOO~ lots of it

> 2 medium eggplants

> 2 eggs

> 1/4 cup rice milk

> 1 pound rigatoni pasta

> 1 cup Italian breadcrumbs

> 2 Tablespoons dried Rosemary

> 2 cloves garlic minced

> 1 teaspoon red pepper flakes

> 1 28 ounce can crushed tomatoes

> 1/4 cup chopped fresh parsley

> 2 cups provolone cheese (excellent without)

>

> 1. Heat the oven to 500 degrees.

> 2. Dice one eggplant into cubes and brush with

> olive oil then bake about 20 minutes until brown and

> tender.

> 3. Meanwhile cook the pasta noodles until al dente

> and in a skillet heat 1/4 cups of EVOO to fry up the

> remaining eggplant

> 4. In one long dish (I used a bread pan) add the

> eggs and milk and whisk, in another pan add bread

> crumbs and rosemary.

> 5. Take the other eggplant and cut into strips

> lengthwise. Dip in egg mixture and then in

> breadcrumbs and fry until golden brown.

> 6. Take the baked eggplant and put in a food

> processor with the garlic, red pepper flakes, canned

> tomatoes, and parsley and blend until smooth. Add

> half the sauce to the drained pasta.

> 7. In a 9 x12 pan you will layer the pasta and

> eggplant like lasagna start with the eggplant, then

> pasta, then sauce, then cheese and continue the

> layers ending with the cheese on top. Broil until

> cheese has melted or well heated.

>

>

>

> Be a better Globetrotter. Get better travel answers

> from someone who knows.

> Answers - Check it out.

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

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[Guest guest]

ok since i am new here i will be asking a lot of questions whats

EVOO~and almost afraid to ask but just where does one get rice milk?

looks like a very good recipe and would like to make it

right..thanks kathy

>

> >

> > EVOO~ lots of it

> > 2 medium eggplants

> > 2 eggs

> > 1/4 cup rice milk

> > 1 pound rigatoni pasta

> > 1 cup Italian breadcrumbs

> > 2 Tablespoons dried Rosemary

> > 2 cloves garlic minced

> > 1 teaspoon red pepper flakes

> > 1 28 ounce can crushed tomatoes

> > 1/4 cup chopped fresh parsley

> > 2 cups provolone cheese (excellent without)

> >

> > 1. Heat the oven to 500 degrees.

> > 2. Dice one eggplant into cubes and brush with

> > olive oil then bake about 20 minutes until brown and

> > tender.

> > 3. Meanwhile cook the pasta noodles until al dente

> > and in a skillet heat 1/4 cups of EVOO to fry up the

> > remaining eggplant

> > 4. In one long dish (I used a bread pan) add the

> > eggs and milk and whisk, in another pan add bread

> > crumbs and rosemary.

> > 5. Take the other eggplant and cut into strips

> > lengthwise. Dip in egg mixture and then in

> > breadcrumbs and fry until golden brown.

> > 6. Take the baked eggplant and put in a food

> > processor with the garlic, red pepper flakes, canned

> > tomatoes, and parsley and blend until smooth. Add

> > half the sauce to the drained pasta.

> > 7. In a 9 x12 pan you will layer the pasta and

> > eggplant like lasagna start with the eggplant, then

> > pasta, then sauce, then cheese and continue the

> > layers ending with the cheese on top. Broil until

> > cheese has melted or well heated.

> >

> >

> >

> > Be a better Globetrotter. Get better travel answers

> > from someone who knows.

> > Answers - Check it out.

> >

> > [Non-text portions of this message have been

> > removed]

> >

> >

>

>

>

>

___________________

_______________

> Luggage? GPS? Comic books?

> Check out fitting gifts for grads at Search

> http://search./search?

fr=oni_on_mail & p=graduation+gifts & cs=bz

>

[Guest guest]

I'm looking forward to trying this recipe too...its in my RR cookbook but I

just hadn't come across it yet. My eggplant in the garden is starting to look

promising. My family doesn't love vegetarian cooking all the time but they do

like my cooking and know that if I make something they will at least sample

it. They've been surprised sometimes to like something. Amy

 

 

 

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[Guest guest]

Kathy,

EVOO is Extra Virgin Olive oil

you can buy rice milk in the natural section of almost any grocery store. The

recipe actually calls for 1/4 cup of milk I just try to omit as much dairy as I

can.

Steph

 

 

 

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[Guest guest]

Elizabeth,

I love my buddy the food processor I blend all kinds of unliked veggies in

there with my sauces and no one catches on.

Steph

 

 

 

 

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