Collezione Orecchiette with Eggplant & Romano Cheese
Collezione Orecchiette with Eggplant & Romano Cheese
40 minutes total
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Tomato
- Weekend
- Weeknight
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.