Eggplant and mozzarella fusili
Ingredients
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12 ozfusili pasta
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11-pound eggplant, cut into 1/2"-thick slices
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4 Tbspolive oil
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·salt and pepper to taste
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1-1/4 ctomato sauce
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1/4 tspcrushed red pepper
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1/4 cgrated parmesan cheese
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4 ozmozzarella cheese, cut into chunks
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1 Tbspfresh basil leaves, crushed
How to Make Eggplant and mozzarella fusili
- Cook pasta as directed, drain, reserving 1/2 cup cooking water. In lg skillet, heat 2 tbsp oil over med-high heat. Add 1/2 the eggplant and cook until lightly golden and softened.
- Repeat w/ remaining oil and eggplant. Season eggplat w/ salt and pepper. In lg pot, combine tomato sauce, crushed red pepper and eggplant.
- Cook until heated through, over medium heat. Stir in pasta, adding cooking water as needed to make it saucy. Stir in parmesan cheese, and season w/ salt and pepper. Spoon into bowls and top w/ mozzarella chunks. Sprinkle each bowl w/ basil leaves.
