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Sunday, January 15, 2012

Baked Eggplant, Pasta and Franks

Yes it has hot dogs because that's the only thing I had in the fridge.  But this actually came out delicious.  I used what I had on hand and made up the recipe so I will ballpark the measurements. 

1/2 jar or 1 cup Spanish sofrito
1/2 box angel hair pasta
1/2 to 1 package hot dogs
3 Italian eggplants
4 cups vegetable or other broth
1 jar pasta sauce
3 cups grated cheddar and parmesan cheese mixed
1 fresh tomato sliced thin
1 mild green pepper (i.e. poblano or Spanics padron)

Preheat oven to 350.
Slice franks and saute in Spanish sofrito.  You can make your own (recipe here) or buy it premade at the grocery in the Spanish/Mexican food section. 


While franks are cooking, boil 1/2 box angel hair pasta in vegetable broth. 
Peel strips from the eggplant with potato peeler and slice about 1/4 inch thick.  
When pasta is cooked, drain and cut into 2 inch pieces. 

In a casserole dish, spread 3 to 4 tablespoons of the sofrito or jar pasta sauce on the bottom.  Layer eggplant on top of sauce.  Layer cut pasta on top of eggplant. Pour some of the pasta sauce to cover.    Layer cooked hot dogs. Add remaining jar pasta sauce to cover.  Sprinkle grated parmesan and cheddar cheese. Finally, place sliced fresh tomato and sliced green pepper across the top.

Bake 30 minutes.

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