Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant. This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft. By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

Ingredients for Pasta Eggplant Bacon & Tomato

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.

Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

Again with the vegetables. What could possibly be wrong with a juicy delicious MEATBALL!!!!

Yum

Pasta Eggplant Bacon & Tomato

Ingredients

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Instructions

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
Cover and cook at a simmer until pasta is done about 10-15 minutes.
Drain the pasta, reserving one cup of pasta water.
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
Portion out the pasta and cover with sauce.
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

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Eggplant Parmesan

My first introduction to this wonderful dish was made, as a side dish, in some holiday meal by my entirely German Grandmother. It has become undoubtedly my favorite dish.

My love of all foods Italian though, comes from my Grandfather a 100 % Pennsylvania Dutchman. He was one of the youngest quartermaster sergeants in WW 1 and after he mustered out, went to work for his sister’s husband in N.Y.C. in an overcoat factory. Most of the tailors at the plant were Italian and he roomed with them. They would start the “gravy ” before going to work and then made the spaghetti and other dishes when they came home. My Grandfather became hooked on spaghetti. He had a sixth sense about it. Even though he lived 10 miles away, on nights when we would be having spaghetti, just as we sat down to dinner, he and my grandmother would be at the front door.

There are a number of variations to the recipe, this one is fairly cheesy.

Ingredients for Eggplant Parmesan

Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese

Directions for Eggplant Parmesan

Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to bread crumbs and cover completely .

In a frying pan large enough to accommodate small batches of eggplant place the oil, bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.

Using a Corningware 2 quart Blue Cornflower Casserole*, place a few spoonfuls of sauce on the bottom of the pan.Then using layers, place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella then a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready, bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.

Here are a few items to help make this recipe:
CORNINGWARE StoveTop 4-pc PYROCERAM Blue Cornflower Casserole Set
Anolon Advanced Hard Anodized Nonstick 12-Inch, 5-Quart Covered Saute Pan

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

*Of course the directions about the Blue Cornflower pan is just a joke. I was thinking about one Julia Childs early TV shows, when while giving her directions she jokingly picked up a green plastic spoon and insisted that whatever it was she was making needed to be stirred with a green plastic spoon. It was only after the episode had aired they found that in a number of markets, green spoons were sold out the next day. It was then they realized the power of not only Julia, but of TV also!

Eggplant Parmesan

2013-08-02 19:14:33

Serves 4

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Ingredients

Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese

Instructions

Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to read crumbs and completely bread.
In a frying pan large enough to accommodate small batches of eggplant place the oil bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.
Using a Corningware 2 quart Blue Cornflower Casserole, place a few spoonfuls of sauce on the bottom of the pan.Then using layers place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella the a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.

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