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Collezione Orecchiette with Eggplant & Romano Cheese

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Collezione Orecchiette with Eggplant & Romano Cheese

40 minutes total

Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.

Ingredients

Serves 6

1 Box Collezione Orecchiette
1 Eggplant, peeled and diced
¾ Cup breadcrumbs
1 Egg white
¾ Cup Romano cheese, divided
4 Tablespoons extra virgin olive oil
1 Medium yellow onion, julienne
1 Can chopped Italian style tomato
¼ Teaspoon red pepper flakes
10 Basil leaves, thinly sliced
¼ Cups water

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large skillet, sauté the eggplant with 1 tablespoon of olive oil, ¾ cup of water, and salt until soft and moisture is evaporated. Transfer mixture into a bowl then chill.

Step 2

Once chilled completely, use a fork to smash the eggplant into a puree-like substance. Stir in breadcrumbs, egg white, and season with ½ cup of cheese and a bit of salt if needed then chill mixture. Once eggplant mixture has been chilled, roll into 1-inch (golf ball size) balls.

Step 3

Meanwhile, cook onions with remaining oil until soft and translucent, add tomatoes, ½ cup of water and red pepper flakes, simmer for 2 minutes, season.

Step 4

Gently place eggplant balls into sauce and cover them. Cook for 3 more minutes over medium heat (check internal temp).

Step 5

Cook pasta according to directions and then toss with sauce in the skillet.

Step 6

Remove the skillet from the flame and add the remaining cheese and basil, then stir gently to combine.

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