Angel Hair Filled Roasted Eggplant

Source : Make Simple Tomato Saucein A Saucepan Add Pepperoni And Crisp Up And Render Fat Remove And Reserve For Later Add Onion And Garlic To Saucepan And Softe...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by fenway

at : April 22, 2026

Step:

MAKE SIMPLE TOMATO SAUCE
In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.
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.
ROAST EGGPANT SHELLS
Preheat oven to 425, line a baking sheet with foil and spray with non stick spray
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.
PREPARE ANGLE HAIR PASTA SAUCE
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.
ASSEMBLE AND FINAL ROASTING OF EGGPLANT
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.
Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.
Serve with the tomato sauce.
This is good as a combination vegetable / pasta side or all on its own with a salad.

Ingredients

1 FOR EGGPLANT
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.
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.
2 oz cooked angel hair pasta, drained
1 tbsp olive oil
1 tbsp butter
1 reserved eggplant pulp, chopped
4 clove garlic, minced
1 small onion, chopped
1/4 cup chicken broth
2 tbsp heavy cream
1 tsp lemon juice
1/4 tsp red pepper flakes
1/2 tsp black pepper and salt to taste
1/2 cup mixed shredded cheese, I used a blend of italian four cheese and sharp cheddar
1 FOR SIMPLE TOMATO SAUCE
16 pepperoni slices
2 minced cloves garlic
1 1/2 small onion, chopped
1/4 tsp red pepper flales
1 28 ounce crushed italian tomatoes
1 15 ounce can diced tomatoes
1 tbsp heavy cream
1 tsp italian seasoning
1/4 cup grated parmesan cheese
1 FOR TOPPING
1 1/2 cup mixed shredded cheese, I used italian four cheese blemd and sharp cheddar
3 chopped green onions
1 tsp italian seasoning blend
1 reserved cooked pepperoni