2.15.2011

baked eggplant over scampi pasta

Italian Night

Over the MoFo I made a Chick'n Scampi pasta dish from Olive Garden. This dish impressed Mikel so much he requested it again. I wanted to change it up somewhat, so I married Eggplant Parm and the Scampi dish and came up with this course: Baked Eggplant over Scampi Pasta.

As the name implies, Scampi includes lemon and garlic.

I baked the eggplant which turned out just as crunchy as frying it, but without the obvious oily texture. You can add some Daiya to it at the end to get the Parmesan effect.

The pasta sauce is soy free, using cashews as the base of the creamy sauce. Mikel's only complaint was the size of the peppers. Therefore, I have adjusted the recipe since the picture to reflect his concern; dice the peppers and not slice them.

I served these over rice pasta so if you are using gluten free pasta, make sure not to over cook it; it'll turn to mush.

Cost Breakdown:

eggplant, bread crumbs, spices: $4
cashew, nutritional yeast: $2.50
pasta, lemon: $3.50
garlic, pepper, onion: $3
Total to make 4 servings:
$13.00



4 comments:

  1. hiya! which seitan recipe did you use for this or did you buy premade? thank you as always.

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  2. Hi Sweetie,

    This uses egplant not seitan. But on the original recipe, I used the Tender Seitan Cutlets recipe that avaialble on the Seitan Page.

    Thanks!

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  3. The eggplant is beautiful. Mine never look that great!

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  4. Many times it is the coating that makes the difference, Tender Branson. I've used cornmeal in baked dishes and find that it isn't quite as good as bread crumbs in any form. Use plenty of oil spray as well. Thanks!

    ReplyDelete