- Cuisine
- Course
- Main Course
- Tags
Getting Started
To Start
- Preheat oven to 350 degrees
What You’ll Need
- 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
Method
1
Boil pasta shells according to package directions; rinse in cold water and set aside
2
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
3
Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.
4
Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
5
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.
6
Bake for 30-40 minutes till bubbly and cheese is melted.
7
Garnish with fresh chopped parsley