Eggplant and mozzarella fusili

Eggplant And Mozzarella Fusili

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sherry monfils

By
@smonfils

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min

Ingredients

  • 12 oz
    fusili pasta
  • 1
    1-pound eggplant, cut into 1/2"-thick slices
  • 4 Tbsp
    olive oil
  • ·
    salt and pepper to taste
  • 1-1/4 c
    tomato sauce
  • 1/4 tsp
    crushed red pepper
  • 1/4 c
    grated parmesan cheese
  • 4 oz
    mozzarella cheese, cut into chunks
  • 1 Tbsp
    fresh basil leaves, crushed

How to Make Eggplant and mozzarella fusili

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

Printable Recipe Card

About Eggplant and mozzarella fusili

Course/Dish: Pasta Vegetables
Regional Style: Italian
Other Tags: Quick & Easy Healthy




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