eggplant and mozzarella fusili

Name: Eggplant and mozzarella fusili
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounce(s) fusili pasta; 1 - 1-pound eggplant, cut into 1/2"-thick slices; 4 tablespoon(s) olive oil; - salt and pepper to taste; 1-1/4 cup(s) tomato sauce; 1/4 teaspoon(s) crushed red pepper; 1/4 cup(s) grated parmesan cheese; 4 ounce(s) mozzarella cheese, cut into chunks; 1 tablespoon(s) fresh basil leaves, crushed

(1 RATING)

33 Pinches

sherry monfils

worcester, MA

Updated on Oct 29, 2012

A very tasty pasta dish that my dad used to make, yummy!

Rate

No Image

prep time 15 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

12 ounces fusili pasta
1 - 1-pound eggplant, cut into 1/2"-thick slices
4 tablespoons olive oil
- salt and pepper to taste
1-1/4 cup tomato sauce
1/4 teaspoon crushed red pepper
1/4 cup grated parmesan cheese
4 ounces mozzarella cheese, cut into chunks
1 tablespoon fresh basil leaves, crushed

How To Make eggplant and mozzarella fusili

Step 1

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.

Step 2

Repeat w/ remaining oil and eggplant. Season eggplat w/ salt and pepper. In lg pot, combine tomato sauce, crushed red pepper and eggplant.
Step 3

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes