Rigatoni Pasta Over Eggplant Parmesan
Eggplant At It's Best!! ..Topped With A Rich Pasta Sauce And Rigatoni Pasta!! A Great Vegan Dish!! Using Soy Cheese!! Great On A Cold Afternoon Or Evening!!
Yield
8 servingsPrep
30 minCook
55 minReady
85 minIngredients
Roasted Red Pepper Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes.3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Sea salt and cayenne pepper
Honey, to taste
Eggplant:
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Sea salt and cayenne pepper
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick slices lengthwise
All Purpose Flour , for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
12 ounces soy mozzarella
Fresh basil leaves, to
For Pasta:
8 oz. Tubular Pasta (Such as Rigatoni, Penne or Ziti) cooked according to package directions, drain and set aside.
Ingredients
Roasted Red Pepper Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes.3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Sea salt and cayenne pepper
Honey, to taste
Eggplant:
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Sea salt and cayenne pepper
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick slices lengthwise
All Purpose Flour , for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
12 ounces soy mozzarella
Fresh basil leaves, to
For Pasta:
8 oz. Tubular Pasta (Such as Rigatoni, Penne or Ziti) cooked according to package directions, drain and set aside.
Directions
For the Roasted Red Pepper Tomato Sauce: Directions Heat the oil in a large skillet over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with sea salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
For the Eggplant: Season with salt and pepper. Dredge eggplant slices in flour. Fry until golden brown. Place eggplant slices on baking sheet and top with soy cheese. place in oven at broiler until cheese has browned, 2 to 3 minutes more or less. Remove from oven. Combine sauce and pasta together. Place pasta mixture over each eggplant slices and serve hot!
