Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, casareccia with eggplant in the oven. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Recipe v Video v Dozer v. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside.
Casareccia with eggplant in the oven is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Casareccia with eggplant in the oven is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook casareccia with eggplant in the oven using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Casareccia with eggplant in the oven:
- Make ready 2 medium egglants, cut into 3/4-inch cubes
- Make ready 1 1/2 tbsp salt
- Get 1 lb short dried pasta, such as casareccia or tortiglioni
- Take 1/4 cup extra virgin olive oil, plus 1 1/2 tablespoons extra, for the pasta, plus 1 1/2 tabelspoons extra, for the breadcrumb topping
- Make ready 3 cup homemade tomato sauce
- Get 1 handful coarsely torn basil leaves
- Get 1 lb smoked mozzarella cheese, cut into pea-sized cubes
- Prepare 2/3 cup freshly grated parmesan cheese
- Get 1 cup fluffy, fresh breadcrumbs
When done right, eggplant has a rich but mild flavour with a soft, creamy texture. Comforting pasta, juicy toms, cleansing spinach and grilled chicken all wrapped up in a silky, fiery sauce, Zizzi's Casareccia Pollo Picante is unimaginably simple to create and everything you'd wish for in comfort food. Keep reading for the recipe I nabbed from one of their fine chefs. Casareccia with eggplant in the oven.
Steps to make Casareccia with eggplant in the oven:
- Preheat oven to 375°. Place the eggplant in a colander, add the salt and toss with your hands. Let stand 30 minutes.
- Cook the pasta in plenty of salted, boiling water until al dente. Drain, reserving a measuring cup of the cooking water. Set pasta aside in a large bowl and stir in 1 1/2 tablespoons oil to prevent it from sticking.
- Heat 1/4 cup oil in a frying pan or wok and fry the eggplant over high heat until brown, without crowding the pan. If the pan is not large enough, do this in 2 batches. Remove with a slotted spoon and add to the pasta in the bowl.
- Add the tomato sauce to the pasta and eggplant, stir in the basil, mozzarella, and half the parmesan. Add about 1/2 cup of the pasta cooking water to moisten and season with salt and pepper. Spoon into a large baking dish.
- Mix the breadcrumbs in a bowl with the remaining parmesan and the extra tablespoon oil and mix well. Scatternover the dish, "tent" with foil and bake for 40 minutes. Remove the foil and turn the heat up to 400° and bake another 10 minutes or until the topping is crisp and browning and the pasta mixture is bubbling.
Keep reading for the recipe I nabbed from one of their fine chefs. Casareccia with eggplant in the oven. Video: Watch this Oven-Roasted Eggplant recipe in action. More Eggplant Basics: Learn more ways to cook eggplant to tender, silky perfection and watch a video to learn how to grill eggplant without charring. Then, try out one of these simple grilled recipes: Basic Grilled EggplantGrilled Eggplant.
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