(The ad below will not display on your printed page)
Eggplant & Chickpea Baked Pasta
“Turn leftover Eggplant & 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.”
8 ounces whole-wheat fusilli
½ cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon extra-virgin olive oil
3 cups Eggplant & Chickpea Stew (recipe follows)
1 cup crumbled feta cheese
½ cup chopped fresh mint or basil, divided
2 tablespoons lemon juice
1Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
2Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
3Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, ¼ cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
4Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining ¼ cup mint (or basil).
Make Ahead Tip: Assemble the casserole in the baking dish (through Step 3). Cover and refrigerate overnight. Let stand at room temperature while the oven preheats. Finish with Step 4.
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°F until dry, about 10 to 15 minutes. One slice of bread makes about ⅓ cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.