This is an intense one, but WELL worth the effort.
You will need:
*1 recipe marinara sauce (I guess, if you are short on time, you could use jarred stuff. When I was a beginner, that's what I'd do. It cuts a lot of time out, and will be cheaper. But making everything from scratch is such an accomplishment!)
*1 recipe Italian Cashew Cheese
*2 - 4 Eggplants (Depending on how much you want to make. I like leftovers.)
*Salt and pepper
*Roughly a pound of pasta (I use a 13.5 oz box of Dreamfields Low Carb Penne Pasta)
Basically, we are making an eggplant Parmesan here. But it's not breaded or fried! It doesn't have dairy in it! So, it's healthier, and maybe I'm biased, but I think it's tastier (though I do love fried food, don't get me wrong. I love it when people refer to me as a health nut, I scoff in inside my head, BUT on the OUTSIDE I'm totally FLATTERED).
I like to roast my eggplant first. It cuts down on the cooking time dramatically and it can roast while I make the cashew cheese and marinara. Preheat the oven to 375. Cut your eggplant into GENEROUS 1/3 of an inch thick pieces. Liberally sprinkle each side with salt and pepper (I have coated before and ugh - too salty). Put on a greased baking sheet and drizzle each piece with olive oil. Bake for 20 minutes.
Cook yo' pasta. I mean boil, whatevs. I like to do a layer of pasta underneath the eggplant. Ever since Crystal started making her baked mac'n'cheese I have LOVED the taste/idea of baked pasta dishes. That crunch! YUM. In a casserole pan, dish, baking apparatus, layer pasta, marinara sauce, one layer of eggplant, cheese, eggplant, marinara, cheese AND BAKE. 375 for about 20 mins or so. (If you don't roast your eggplant beforehand, it will take about 45 minutes to an hour and a half until done and you will want to cover with foil.) Test - if it's fork tender, (the bottom pieces) bake for another 5 or ten, til 'cheese' is browned.
|Pasta + Marinara.|
Eggplant on top