Eggplant and Chickpea Baked Pasta
Turn leftover Eggplant and Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.
Yields: 4 servings, about 1& 2/3 cups eachTotal Time: 50 min
Prep Time: 20 min
- Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
- Combine breadcrumbs and oil in a small bowl. Toss the pasta with Eggplant and Chickpea Stew, feta, 1/4 cup mint (or basil), and lemon juice in a large bowl. Spreadthe mixture in the prepared baking dish. Top with the breadcrumb mixture.
- Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).
Tips & Techniques...........
Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
For store-bought coarse dry breadcrumbs labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.