Eggplant Pasta Puttanesca

So, I’m back with a delicious meat-free pasta bake for you!  Eggplant, puttanesca sauce, and angel hair pasta come together in a tasty casserole sure to please everyone, meat-eaters included.  I spiced up my everyday marinara with cured black olives and crushed red pepper flakes, roasted two eggplants in the oven, and pulled everything together with some mozzarella and Parmesan cheese.  

The picky husband ate a large dish, so you know that it was a winner; however, that the 7 year old boy wouldn’t touch it with a 10-foot pole…I thought if was delicious!  I’ve got quite a few meatless meals to share with you in the future, as I gave up meat for Lent…I know!  Anyway, I have to admit that I’m chomping at the bit for Easter dinner, as our menu includes lamb, pork roast, and grilled chicken!  

Eggplant Pasta Puttanesca
1 recipe marinara sauce
1/4 cup chopped cured black olives
1/4 teaspoon crushed red pepper flakes
2 eggplants, partially peeled and sliced into rounds
1/4 cup extra virgin olive oil
Salt to taste
3 slices mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups cooked angel hair pasta

Preheat oven to 450 degrees.
Line 2 baking sheets with parchment paper; set aside.
Prepare marinara sauce, adding black olives and crushed red peppers to sauce before simmering.  Once prepared, set aside while roasting eggplant.
Partially peel eggplants and sliced into 1/4 inch slices.
Lay eggplant slices on prepared baking sheets and brush both sides of eggplant with olive oil.  
Sprinkle on salt, if desired.
Roast for 30-40 minutes or until nicely browned and tender.
Reduce oven temperature to 350 degrees.
Ladle puttanesca sauce into bottom of 2 quart casserole dish – about 1 1/2 cups.
Lay half of the eggplant slices onto sauce.
Sprinkle 1/4 cup of the Parmesan cheese over the eggplant slices.
Evenly distribute the cooked angel pasta over the eggplant.
Ladle on another 1 1/2 cups of puttanesca sauce, then add the remaining eggplant slices.
Pour the remaining puttanesca sauce over the eggplant, sprinkle on the remaining Parmesan cheese and lay the 3 slices of mozzarella cheese down the middle of the casserole.
Bake at 350 degrees until bubbly and the cheese is melted.  Cover with foil if your cheese browns too quickly.

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