layered tomato and eggplant pasta casserole

[Guest guest]

Any dish that requires precooking before assembling and baking take a lot of

time and all the counter space. This dish was no exception. As it turns out

the flavor was worth the fuss. It was a little dry. The original recipe

appears below and our variation is in the notes. You can make your own

changes.

 

photo on my webpage

 

 

* Exported from MasterCook *

 

Layered Tomato and Eggplant Pasta Casserole

 

Recipe By :KP2004 Casual Meals

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces eggplant -- sliced

salt

6 tablespoons oil -- (or less to taste)

1 large onion -- chopped

3 cloves garlic -- crushed

1 green pepper -- chopped

14 ounces canned tomatoes -- drained

1/2 teaspoon cumin powder

1/2 teaspoon ground coriander

1/2 teaspoon pepper

2 tablespoons chopped parsley

lemon juice

6 ounces flat noodles -- cooked and drained

4 tablespoons dry bread crumbs

2 ounces Parmesan cheese

4 tablespoons butter

[see NOTES for our variation]

 

1. Sprinkle eggplant slices with salt and set aside for 20 minutes. Drain. Rinse

and pat dry. Heat 4 Tbsp. oil in frying pan and fry eggplant for 2 to 3 minutes

on each side. Drain on paper towels.

 

2. Heat 2 Tbsp. oil and fry onion and garlic in a saucepan. Add green pepper and

tomatoes, cover, and simmer 10 to 15 minutes. Add seasonings, parsley and lemon

juice to taste.

 

3. Grease a springform pan and arrange 1/3 of the noodles on the bottom. Layer

with 1/2 the eggplant slices and cover with some of the tomato mixture. Repeat

layers again and complete, covering the top with remaining noodles. Mix bread

crumbs and cheese together. Sprinkle over the top. Dot with butter.

 

4. Cover with foil and bake in preheated 350F oven for 30 minutes. Remove foil

and bake for 5 to 10 additional minutes. Cool slightly before removing from

springform pan. Serve immediately.

 

YIELD: 4 servings * PREPARATION TIME: 1 1/4 hours *

 

RECIPE FROM THE CHAPTER CALLED CASSEROLE & POTPIES: " This tasty vegetarian

casserole is baked in a spring form pan, and the sides of the pan are slipped

off after baking so that the casserole stands free. It can, of course, be made

in an ordinary baking dish. " -- Marian da Costa Etobicoke, Ontario

 

TEST 2003-10-27:

To me, flat noodles could be lasagna sheets or a linguine, such as Bavettine

(Mezze Linguine), Narrow flat noodles (half linguine) half-thickness linguine

noodles. It didn't matter. I decided I wanted a layered spaghetti pie and used

garlic and tomato flavored thin spaghetti.

 

Source:

" Simmering Suppers: Classic and creative one-pot meals from Harrowsmith

(magazine) kitchens "

S(Archive):

" http://home.earthlink.net/~kitpath/ 2003-10-27 "

 

- - - - - - - - - - - - - - - - - - -

 

NOTES : Any dish that requires precooking before assembling and baking take a

lot of time and all the counter space. This dish was no exception. As it turns

out the flavor was worth the fuss. It was a little dry.

 

Advice: keep the juices from the canned tomatoes and let them cook down. I made

the onion-tomato sauce as directed above but used less oil. The sauce needed

more depth so I added 2 tablespoons dried tomato pesto, 1 tablespoon basil

pesto, zest of one lemon, juice of 1/2 lemon. I also replaced the parsley with

cilantro and doubled the amount. I used a tomato-garlic thin spaghetti for the

pasta. Problem number two: my springform pan is large and there wasn't enough

stuff to fill it. So I placed a pyrex bowl in the center and layered the

ingredients around it. Baked 350F for 30 minutes covered; 15 minutes uncovered.

It feeds 4 without other sides. Could present a tomato sauce in a bowl in the

center of the ring or just make a standard square casserole 8x8-inch.

 

 

..

=^..^= kitPatH -- MasterCook Resources

Cookbooks, Links, MC7 Covers

<http://home.earthlink.net/~kitpath/>