You don’t have to speak Italian to say “delizioso!” to this classic. It includes a surprising ingredient: broccolini. If you like more greens, add a lovely salad to complete this meal.
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1 eggplant, about ½ pound
½ cup all-purpose flour
¼ cup breadcrumbs
1 tablespoon olive oil
¾ cup marinara sauce, see recipe
½ cup low-fat mozzarella cheese, shredded
1 tablespoon Parmesan cheese, grated
1 1/3 cups cooked angel hair pasta
2 cups cooked broccolini
1 cup onion, chopped
1 tablespoon garlic, minced
½ tablespoon fresh oregano, finely chopped
½ tablespoon fresh basil, finely chopped
½ teaspoon ground dried thyme
½ teaspoon ground coarse black pepper
1/4 teaspoon red chili pepper flakes
1 teaspoon olive oil
6 ¼ cups canned diced tomatoes
¾ cup vegetable stock
1 bay leaf
2 teaspoons parsley, freshly chopped
- In a large sauce pan, sauté onion, garlic, oregano, basil, thyme, black pepper and red pepper flakes in olive oil until onions are soft. Add diced tomatoes and bring to a simmer.
- Add remaining ingredients except for parsley and bring to a boil. Reduce heat and simmer for 1 ½ to 2 hours stirring frequently. Stir in parsley.
- Next, prepare the eggplant. Preheat oven to 400 degrees. Cut eggplant into 8 slices, each slice ¼-inch thick. In a small bowl, beat egg with milk.
- Dredge eggplant slices in flour, then in egg milk mixture and then in breadcrumbs.
- In a large sauté pan, sauté eggplant in olive oil over medium-high heat for 3-5 minutes on each side. Transfer cooked eggplant slices to a baking dish.
- Top with marinara sauce and sprinkle cheeses over the top. Place in oven and cook for a few minutes until cheese is melted and bubbly.
- Serve 2 eggplant slices with 1/3 cup cooked pasta, and ½ cup cooked broccolini.
Makes 4 servings per recipe.
Recipe courtesy of Speaking of Women’s Health