Stuffed Vegan Parmesan Eggplant Pasta
SAFFRON PASTA MALLOREDDUS
MADE BY SFOGLINI PASTA
Roasted Eggplant Sauce
Made by City Saucery
Parma! Vegan Parmesan Substitute
use to liking (Garlicky Green or Original recommended)
sea salt and black pepper
use to liking
Prepare pasta by bringing a medium size pot of water to boil. Add 1-2 tablespoons of olive oil and a ½ teaspoon of salt. Add half a bag of pasta and cook until al dente.
Cut the top off the eggplant then cut in half.
Cut a ¼ inch border around the edge of the eggplant. Cut into three sections to make it easier to remove. Scoop out the inside and set aside. Sprinkle parmesan cheese over the inside of the eggplant.
Dice the part of the eggplant that was scooped out. Season with salt and pepper and drizzle 2-3 tablespoons of olive oil over the top. Toss together.
In a skillet over medium heat, add the diced eggplant and cook until tender and slightly browned.
Drain the pasta and add to the cooked eggplant. Pour sauce over the top and stir together.
Scoop the pasta into the eggplants and sprinkle with more parmesan cheese.
Bake for 15-20 minutes at 400. Then dinner’s served!