Stuffed Shells with Eggplant and Bacon in
Fresh Tomato Sauce
By The Gourmet Farm Girl
8 jumbo pasta shells
4 strips smoked bacon cut into pieces
2 eggplants peeled and chopped into bite size pieces
1 1/2 cups fresh mozzarella cheese cut into pieces
Splash of red wine
6 medium size tomatoes cut into pieces
Note: if you prefer no skins in your sauce; peel tomatoes before adding.
1 teaspoon granulated garlic
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
Fresh chopped flat leaf parsley for garnish
Preheat oven to 350 degrees
Boil pasta shells according to package directions; rinse in cold water and set aside
In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside
Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.
Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.
Bake for 30-40 minutes till bubbly and cheese is melted.
Garnish with fresh chopped parsley