**Originally posted Feburary 5, 2014 – I love this recipe and include it in my regular dinner rotation. It can be made with regular pasta or gluten free pasta. Enjoy!
Why does it always take me so long to get back into the swing of life? Every single time I’ve had the slightest disruption in my regularly scheduled boring life it’s a struggle to get back to business. Which is why I may have slacked a wee-bit with posting. It was all worth it to get to hang with my gurlz in Virginia.
Anytime I take a trip I have to take a few days to make a full recovery. What happened to the days that I was able to stay up all night and go to work the next day? Oh yeah! They died with my twenties, along with my Uncle Cracker CD and Palm Pilot. If you don’t remember or know what a Palm is don’t tell me, it will hurt my feeling and make me feel old. And, that would not be nice.
In an effort to kickstart some cooking idea juices, I made a visit to the Dallas Farmers Market. Not normally what you would think to do when it’s 40 degrees out, but I needed some inspiration. I quickly ran from stand to stand, checking out who had what. I grabbed some Brussels sprouts, oranges, pears, asparagus and kale. Then I came upon some beautiful long Asian eggplants. It’s been a long time since I did a dish with eggplants. I immediately thought to do an eggplant parmesan inspired pasta. See! Visiting the farmer’s market in 40 degree weather can be a good thing.
I don’t normally make gluten free recipes. In fact, my husband like to say he likes his food with “extra gluten”. He thinks this is hilarious and super clever. I plead the 5th. But, I have been on a cleanse for the last week and have been eating gluten free, which means so is the husband. This is not a permanent thing, because Puerto Ricans like their bread!
The idea here was to make pasta with all the elements of eggplant parmesan. I wanted something healthy, but still hearty and satisfying. I am super please with out it turned out! I love the thick rich sauce, crispy bread crumbs and the eggplant is deliciously tender. When roasted just right the eggplant morsels burst with super eggplant flavor. NOM!!! Toss in some bright basil and salty parmesan and you got a slam-dunk! If you’re like OB and want yours with extra gluten, just swap out pasta and bread.
- 4 slices of gluten free bread
- 4 long eggplants, about 2 pounds, diced
- Salt and pepper
- 8 oz gluten free pasta, dry
- 1 cup tomato sauce, recipe follows
- 4 large basil leaves, chiffonade
- 1/2 pound fresh mozzarella, torn
- freshly grated Parmigiano-Reggiano
- Extra-virgin olive oil
- 1/4 cup olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh thyme leaves
- 1 medium carrot, finely grated
- 1 28 oz can crushed tomatoes
The remaining sauce holds 1 week in the refrigerator or up to 6 months in the freezer.