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Farfalle with roasted eggplant and 3 cheeses


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  • 2 large garlic cloves
  • 1 medium red pepper
  • 1 small eggplant cut lengthwise in half
  • 2 tsp olive oil
  • 12 oz farfalle or bow tie pasta
  • 4 dried tomato halves
  • 4 oz part-skim mozzarella cut into 1/2 inch dice
  • 1/2 cup heavy or whipping cream
  • 10 medium basil leaves, thinly sliced
  • 1 cup grated parmesean
  • 1/2 cup part-skim ricotta


Servings 4
Preparation time 10mins
Cooking time 50mins


Step 1

1. heat covered 4 quart saucepan of salted water to boiling over high heat
2. meanwhile, preheat broiler. rub garlic, whole red pepper and eggplant halves with oil; place in broiling pan without rack. place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (8 minutes), skin on pepper is blistered and charred and eggplant is fork tender (14 minutes), turning vegetables occasionally and removing them as they are done. do not turn broiler off. cool vegetables until easy to handle. peel off skin from pepper. cut pepper in half and discard seeds and stem. peel eggplant and cut into 1/2 inch dice. place in large bowl
3. add pasta to boiling water and cook as label directs. while pasta is cooking, in covered blender, pulse pepper, garlic and dried tomato until pureed. add puree, mozzarella, cream basil and 3/4 cup parmesan to eggplant in bowl.
4. drain pasta, add to eggplant mixture, stirring to coat evenly.spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining parmesan. place baking dish in broiler about four inches from source of heat and broil 6 minutes until ricotta is browned and sauce is bubbling

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