How To Make Fusilli with Eggplant and Mozzarella Recipe
A delicious pasta dish loaded with eggplant, ooey-gooey mozzarella cheese and fusilli.
Serves:
Ingredients
- 1/2 pound of fusilli
- 1 eggplant, cubed
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 garlic cloves, minced
- 1 can of diced tomatoes
- 1 teaspoon of dried basil
- 1/2 cup of shredded mozzarella cheese
Instructions
-
Cook the Fusilli according to package instructions and keep aside.
-
Preheat the oven at 375F.
-
In a pan, heat olive oil and fry the eggplant cubes until they become golden brown.
-
Season the eggplant cubes with salt and black pepper, add minced garlic and continue cooking for another minute.
-
Pour in the canned tomatoes and dried basil, and stir to mix well.
-
Bring the mixture to simmer and continue cooking for about 10 minutes until slightly thickened.
-
In a large baking dish, mix the Fusilli with the eggplant sauce and top with shredded mozzarella cheese.
-
Bake in the oven for about 10-15 minutes or until the cheese is melted and bubbly.
-
Serve hot and enjoy!
Nutrition
- Calories : 416kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 16mg
- Sodium : 289mg
- Total Carbohydrates : 59g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 13g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
