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Angel Hair Filled Roasted Eggplant
Angel Hair Filled Roasted Eggplant

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We hope you got insight from reading it, now let’s go back to angel hair filled roasted eggplant recipe. You can cook angel hair filled roasted eggplant using 30 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Angel Hair Filled Roasted Eggplant:
  1. Use 1 FOR EGGPLANT
  2. Use 2 large eggplant halfed or 4 medium eggplant, peeled and the eggplant pulp scooped out with a melon baller to make a boat shape with sturdy sides and bottom. Reserve pulp.
  3. Use 1/4 cup olive oil mixed with 1 teaspoon pepper, 1 teaspoon garlic powder, 1 tablespoon parmesan cheese and 1/4 teapoon red pepper flakes. This is for brushing eggplant before roasting.
  4. Use 2 oz cooked angel hair pasta, drained
  5. Get 1 tbsp olive oil
  6. Provide 1 tbsp butter
  7. Get 1 reserved eggplant pulp, chopped
  8. Prepare 4 clove garlic, minced
  9. Prepare 1 small onion, chopped
  10. Use 1/4 cup chicken broth
  11. Take 2 tbsp heavy cream
  12. You need 1 tsp lemon juice
  13. Use 1/4 tsp red pepper flakes
  14. Get 1/2 tsp black pepper and salt to taste
  15. Take 1/2 cup mixed shredded cheese, I used a blend of italian four cheese and sharp cheddar
  16. Provide 1 FOR SIMPLE TOMATO SAUCE
  17. Take 16 pepperoni slices
  18. Prepare 2 minced cloves garlic
  19. Get 1 1/2 small onion, chopped
  20. Get 1/4 tsp red pepper flales
  21. You need 1 28 ounce crushed italian tomatoes
  22. Prepare 1 15 ounce can diced tomatoes
  23. Use 1 tbsp heavy cream
  24. Get 1 tsp italian seasoning
  25. You need 1/4 cup grated parmesan cheese
  26. Provide 1 FOR TOPPING
  27. Provide 1 1/2 cup mixed shredded cheese, I used italian four cheese blemd and sharp cheddar
  28. Get 3 chopped green onions
  29. Provide 1 tsp italian seasoning blend
  30. Take 1 reserved cooked pepperoni
Instructions to make Angel Hair Filled Roasted Eggplant:
  1. MAKE SIMPLE TOMATO SAUCE
  2. In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.
  3. Add onion and garlic to saucepan and soften, add red pepper flakes, black pepper, italian seasoning and salt to taste. Add crushed tomatoes, diced tomatos, cream and simmer 30 minutes, add parmesan cheese and heat through.
  4. ROAST EGGPANT SHELLS
  5. Preheat oven to 425, line a baking sheet with foil and spray with non stick spray
  6. Brush eggpants all over with seasoned olive oil mixture, roast on prepared pan until tender but still holding its shape, about 20 minites depending on size of eggplant.
  7. PREPARE ANGLE HAIR PASTA SAUCE
  8. In a skillet heat olive oil and butter, add eggplant pulp and cook until golden add onion and garlic, soften add broth and cream and lemon and seasonings add cooked angel hair pasta and cheese, remove from heat and mix well.
  9. ASSEMBLE AND FINAL ROASTING OF EGGPLANT
  10. Fill each eggplant shell with angel hair mixture evenly. Combine shredded topping cheese with the green onions and italian seasoning mix well and divide evenly over pasta stuffed eggplanr. Top with reserved pepperoni.
  11. Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.
  12. Serve with the tomato sauce.
  13. This is good as a combination vegetable / pasta side or all on its own with a salad.

Toss the angel hair with the eggplant mixture. Add the mozzarella and Parmesan and toss to combine. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal.

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