BEST 9 Inch Non-stick Spring form Pan with Removable Bottom! We Demo Making a Pasta Eggplant Bake!

2 года назад

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RECIPE: DELICIOUS ROUND PASTA EGGPLANT BAKE Using Spring Form Pan!

INGREDIENTS:

* Spray Oil - for coating spring form pan
* 10 oz Dry Penne Pasta
* 1 Tablespoon of butter or non-dairy spread - to coat the pasta noodles
* 2.5 to 3.5 cups Shredded Low Moisture Mozzarella - depending on desired cheesiness
* 1 Medium Eggplant or 2 Asian Eggplants
* 1 cup all-purpose unbleached flour for coating eggplant
* 2 eggs beaten for dipping eggplant
* 1.5 cups breadcrumbs for coating eggplant
* 1 medium onion diced
* 1/2 green bell pepper diced
* 1/2 red bell pepper diced
* 1/2 yellow bell pepper diced
* 8 oz of cooked/crumbled ground beef, or Italian sausage, or soy protein product if vegetarian
* 1 to 2 Tablespoons of Extra Virgin Olive Oil
* 1 to 1.5 cups of prepared Italian Red Sauce that you would use for any pasta dish - we use homemade
* 1 medium sliced tomato or about 7 or 8 sliced cherry - grape tomatoes
* 1 tsp dried oregano
* One half tsp dried garlic powder
* One half Tablespoon of Extra Virgin Olive Oil to sprinkle on top of dish before baking

PREPARATION STEPS

1) Prepare Baked Eggplant
- Slice Eggplant into 1/4-inch slices
- Dip slices in flour to coat all sides, then dip in egg, then dip in breadcrumbs and place on baking pan covered with a sheet of parchment paper. Sprinkle oil across eggplant, turn over and do the same on the other side. Use spray oil if you desire less calories.
- Bake Eggplant at 350 degrees for about 15 minutes -- turn over each piece of eggplant and then bake an add'l 15 minutes - or until desired brownness.

2) Pre-cook to 80% the ground beef or sausage (into crumbles) if you are using meat in this recipe - or cut up soy protein patties/links to resemble meat crumbles.

3) Dice peppers and onions and saute to about 80% complete, then add in the cooked crumbled meat or soy protein crumbles and continue sauteing for another 5 to 10 minutes on medium.

4) Boil dry pasta about two-thirds the normal cooking time e.g., if your pasta is ready in about 10 minutes, remove it from the heat and strain after only 6 to 7 minutes. Add pasta back into the pasta pan and add in the 1 Tablespoon of butter or no dairy spread and stir to coat noodles. Then add in about 3 tablespoons of pasta sauce to further coat the buttered noodles.

5) At this point place oven rack in middle of oven and per-heat to 350 degrees.

6) Prepare Spring Form Pan and Begin to Layer
- Assemble spring form pan so bottom fits securely forming an airtight baking pan.
- Apply spray oil to the bottom and inner sides of the baking pan.
- Place about 3 Tablespoons of your pasta sauce on the bottom of the baking pan and shift the pan around so the sauce covers the entire bottom of the pan.
- Using half of the baked eggplant pieces, create the first layer on the bottom of the pan.
- Then pour one half of the par-cooked pasta on top of the first eggplant layer - using fingers to ensure pasta is evenly spread across the eggplant.
- Then sprinkle one half to three quarters cups of Mozzarella cheese on top of the first pasta layer.
- Then top the first cheese layer with one half of the sauteed peppers, onions, meat/soy mixture. Spread this around to evenly cover the cheese.
- Then spoon on about one-half cup of Pasta Sauce on top of the veggie/meat layer.
- Now repeat another layer of each ingredient – first the remaining Eggplant slices, then remaining pasta, another layer of Mozzarella, then the remaining veggie/meat mixture, then more pasta sauce.

7) Final Prep Before Baking
- Using wet fingers, press down on top of the 2 layers of ingredients to help ensure the pasta bake is level and holds together well before eating.
- Add on another smaller layer of Mozzarella on top of the pasta sauce layer.
- Place tomato slices on top of the Mozzarella - evenly across the pan.
- Sprinkle on the oregano and dried garlic powder.
- Sprinkle on some drops of extra virgin olive oil to keep the top moist.

8) Cover pan with parchment paper and Aluminum foil -- or just the foil if you don't have parchment paper.

9) Bake covered in 350-degree oven for 40 minutes.

10) Remove Foil and Parchment cover, turn oven onto broil for at least a few minutes to ensure the top layer of cheese is melted and slightly browned. Watch closely.

11) Remove pan from oven - and let cool for about 15 minutes.

12) Open spring form pan and remove the top part of the pan.

13) You should be able to carefully slide the round pasta bake onto a plate or platter and off the bottom of the spring form pan, before slicing/serving.

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