I have a basil plant that has too many leaves and gets too little water (oops). I really wanted to make pesto, but our food processor doesn't work, so I made tomato basil pasta and added the pine nuts and parmesean cheese to the pasta. I also fried some eggplant, because it sounded amaaaaazing.
You will need:
2 cloves garlic
4 TBS olive oil
4 roma tomatoes
1 large head broccoli
1/2 c parmesean cheese
1/2 Tbs paprika
salt, pepper
6-7 leaves basil
1/4c pine nuts
1 eggplant
1 egg
1/2 c milk
1TBS paprika
salt, pepper,
1 cup flour
1/2c canola oil
Preheat oven to 350F
1. Heat olive oil over medium heat. Add minced garlic and pine nuts and cook 1-2 minutes.
2. Add diced roma tomatoes and bite-size broccoli pieces cover, and turn down heat to low. Stir in basil cut into 1/4 inch strips (like confetti).
3. In a separate frying pan, heat 1/4 c canola oil. Add more oil as needed while frying.
4. In one bowl, mix the egg and milk. In a second bowl, mix paprika, salt pepper, and flour.
5. Cut the eggplant into 3/4 inch disks.
6. Dip the disks in the egg, then the flour mixture, then into the frying pan. Cook for ~2 minutes on each side, then cool on a plate lined with paper towels.
7. Once all the eggplant disks are fried, coat a baking dish with oil. Line the bottom with the fried eggplant disks, and pour the tomato-broccoli-basil mixture over the top. Cover with Parmesean cheese and bake for 15 minutes.
8. Cook 4 servings' worth of pasta according to the directions. I like whole wheat pasta.
9. Drain the pasta, and serve pasta with the eggplant-basil-tomato sauce on top.
Om nom nom!
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