Eggplant Tortiglioni

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • 20 mins Resting Time
  • serves 4 people
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IntroductionSkip To The Recipe

It feels that every time I enter the kitchen to prepare dinner, my family requests pasta.

I have been in the mood for some eggplant and had wanted to prepare it with pasta. Perfect timing when their request came in.

This is my creation and it was so easy to prepare and the flavor was just out of this world. The bitterness of the eggplant was removed by removing the peel. And by having them in small pieces it saved time for the draining of the bitterness.

Be cautious not to overcrowd your large skillet when frying the eggplant as it has tendency to splatter.  Let the oil get hot again in between frying batches.

Giangi's Kitchen Signature
Nutrition Facts
Eggplant Tortoglioni
Amount Per Serving
Calories 96 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 2mg 0%
Potassium 282mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 4.3%
Calcium 1.3%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Eggplant Tortoglioni

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • 20 mins Resting Time
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 eggplant, peeled, sliced and each slice quartered
  • 1/2 onion, peeled and finely chopped
  • salt
  • pepper
  • 1 27-ounces can strained tomatoes
  • 2 tablespoons olive oil
  • vegetable oil for frying
  • parmesan cheese

Instructions

  1. Placed the eggplant on a cutting board and sprinkle with salt. Let rest for 20 minutes with a heavy weight over. Rinse and pat dry.

For The Sauce
  1. Heat olive oil in a sauce pan add the garlic and brown it. Once the garlic is brown on all sides discard.

  2. Add the onions and saute until tender.

    Add the tomatoes to the saucepan and gently simmer for 20 minutes. Season with salt and pepper.

For The Eggplant:
  1. In a large skillet add the oil and heat to high, should be hot but not smoking. Fry the eggplant in batches until golden, 2 minutes. Remove and rest on paper towels to drain oil.

Assembly:
  1. When finished with the eggplants add them to the tomato sauce and simmer at low until the pasta is cooked.

  2. In a large pot of salted water cook the tortiglioni or any tubular pasta according to package directions

  3. Serve with the tomato eggplant. Shave some parmesan cheese over of desired.

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Comments (2) Post a Reply

  1. Lisa says:

    My family also goes mad for pasta (thanks to my husband being Italian!), and so I’m always looking for new ideas. Eggplant and tomato go so well with pasta!

    1. Giangi Townsend says:

      Absolutely Lisa. It is becoming my family’s favorite recipe.
      Enjoy and thank you for stopping by
      xoxo

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