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August 2, 2011
Eggplant-Stuffed Shells
Homestyle Pasta
Prep time:
28 minutesBake time :
40 minutes“The kitchen was so warm and fragrant when stuffed shells were baking.”
Ingredients
Serves 8
- 8 ounces jumbo pasta shells
- 1/4 cup vegetable oil
- 1 large clove garlic, sliced
- 1 (1 1/4-pound) eggplant, peeled, chopped
- 1/2 cup finely chopped onion
- 1/2 cup water
- 1 (32-ounce) jar spaghetti sauce, divided
- 1 cup low-fat cottage cheese
- 4 egg whites
- 1/2 cup seasoned bread crumbs
- 1 teaspoon dried oregano
- 1/2 cup grated mozzarella cheese
Directions
1
Preheat the oven to 375ºF.
2
Cook pasta using package directions; drain. Rinse with cool water; drain again.
3
Heat the vegetable oil in a large skillet. Sauté garlic in hot oil until browned, about 2 minutes. Remove and discard garlic.
4
Add eggplant and onion to garlic oil in skillet. Sauté for 5 minutes. Add water; cover skillet. Simmer, stirring occasionally, until eggplant is tender, about 10 minutes. Let stand to cool.
5
Spread one-third of spaghetti sauce on bottom of a 13 × 9-inch baking pan. Combine cottage cheese, egg whites, bread crumbs, oregano and black pepper in a medium bowl and mix well. Add eggplant mixture and mix well. Spoon into pasta shells. Arrange shells in prepared pan.
6
Pour the remaining spaghetti sauce over shells. Sprinkle with mozzarella. Bake, covered, for 20 minutes. Bake, uncovered, for 20 minutes longer.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma had a special way to chop eggplant finely enough for the pieces to fit easily into the pasta shells. She cut the peeled eggplant in half lengthwise, then cut each half into slices horizontally. She stacked a few slices at a time and cut them into strips. Then she cut the strips crosswise into pieces that were 1/2 inch or smaller.
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