We are always looking for new ways to spin classic recipes ,and this one was a winner. At this time of the year, the Farmers Markets have beautiful eggplant. What better way to enjoy this delicious vegetable than to cook it with Marina’s Tomato Sauce, Mozzarella and Spinach Fettuccine. This is a deconstructed eggplant parmigiana. It was delicious and very easy to make! What is really great about this recipe is that you can quickly prepare it for your family. I adapted this recipe from Ina Garten’s, Antonia’s Pasta Alla Melenzana or Eggplant Pasta.
- Olive oil
- 2 Tablespoons butter
- 1 Large Vidalia onion, chopped
- 3 large eggplants, chopped (5 cups)
- 3 whole garlic cloves, peeled
- Leaves from 10 to12 sprigs of fresh basil
- Kosher salt
- 1 Jar Marina’s Tomato Sauce
- Freshly ground black pepper
- 1 1/2 Pounds dry Spinach Fettuccine
- 1/2 Pound mozzarella, cut into 1/2-cubes
- 1/2 cup freshly grated Parmesan cheese
- Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat, stirring often and until tender-about 10-15 minutes. If you notice the eggplant is soaking up the oil, you can add more as you go. When you notice the eggplant and onion becoming fork tender, add the whole garlic cloves and half of the basil leaves.
- Cook down for another 10 minutes and then add your jar of Marina’s Tomato Sauce. Bring to a boil and then turn the heat down to a simmer.
- During this time, bring a large pot of water to boil. You can add a pinch of salt and/or olive oil to the water if you would like. When you have a rolling boil, add your Spinach Fettuccine and cook until al dente- about 10 minutes.
- After straining the fettuccine, spoon the pasta onto a serving platter and place to the side. At time point, take your packaged mozzarella and toss it with your eggplant in the pan. After that, spoon onto your spinach fettuccine, top with your fresh mozzarella and parmesan cheese. Lastly, enjoy with your family!