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Healthy foods made from whole grains are great for a quick snack. A bit of whole wheat toast, for example is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain snacks is always better than eating the refined grains we commonly obtain in our grocery stores.
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We hope you got benefit from reading it, now let’s go back to angel hair filled roasted eggplant recipe. To make angel hair filled roasted eggplant you need 30 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Angel Hair Filled Roasted Eggplant:
- Prepare FOR EGGPLANT
- Take eggplant halfed or 4 medium eggplant, peeled and the eggplant pulp scooped out with a melon baller to make a boat shape with sturdy sides and bottom. Reserve pulp.
- Take olive oil mixed with 1 teaspoon pepper, 1 teaspoon garlic powder, 1 tablespoon parmesan cheese and 1/4 teapoon red pepper flakes. This is for brushing eggplant before roasting.
- Prepare cooked angel hair pasta, drained
- Prepare olive oil
- Provide butter
- Get reserved eggplant pulp, chopped
- Prepare garlic, minced
- Take onion, chopped
- Get chicken broth
- Get heavy cream
- Use lemon juice
- Get red pepper flakes
- Prepare black pepper and salt to taste
- Provide mixed shredded cheese, I used a blend of italian four cheese and sharp cheddar
- Get FOR SIMPLE TOMATO SAUCE
- Prepare pepperoni slices
- Get minced cloves garlic
- Take onion, chopped
- Provide red pepper flales
- You need 28 ounce crushed italian tomatoes
- Prepare 15 ounce can diced tomatoes
- Take heavy cream
- Provide italian seasoning
- Prepare grated parmesan cheese
- Provide FOR TOPPING
- Get mixed shredded cheese, I used italian four cheese blemd and sharp cheddar
- Get chopped green onions
- Take italian seasoning blend
- Take reserved cooked pepperoni
Instructions to make Angel Hair Filled Roasted Eggplant:
- MAKE SIMPLE TOMATO SAUCE
- In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.
- Add onion and garlic to saucepan and soften, add red pepper flakes, black pepper, italian seasoning and salt to taste. Add crushed tomatoes, diced tomatos, cream and simmer 30 minutes, add parmesan cheese and heat through.
- ROAST EGGPANT SHELLS
- Preheat oven to 425, line a baking sheet with foil and spray with non stick spray
- Brush eggpants all over with seasoned olive oil mixture, roast on prepared pan until tender but still holding its shape, about 20 minites depending on size of eggplant.
- PREPARE ANGLE HAIR PASTA SAUCE
- In a skillet heat olive oil and butter, add eggplant pulp and cook until golden add onion and garlic, soften add broth and cream and lemon and seasonings add cooked angel hair pasta and cheese, remove from heat and mix well.
- ASSEMBLE AND FINAL ROASTING OF EGGPLANT
- Fill each eggplant shell with angel hair mixture evenly. Combine shredded topping cheese with the green onions and italian seasoning mix well and divide evenly over pasta stuffed eggplanr. Top with reserved pepperoni.
- Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.
- Serve with the tomato sauce.
- This is good as a combination vegetable / pasta side or all on its own with a salad.
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