Stacey's Savory & Sweet Home Cooking

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Eggplant & Mushroom Linguine w/ Ricotta

Posted by Stacey @ Savory & Sweet on April 6, 2012 at 8:05 PM

This is kind of a deconstructed version of eggplant parmesan, but with mushrooms...and linguine. Another hearty meal that also rings in under $20 and feeds at least six. Better yet, it's super delicious.

2 Whole Eggplants (I used graffiti for it's appearance, but taste-wise it doesn't matter.) thinly sliced

1 Box Linguine Pasta

2 Portobello Mushroom Caps, thinly sliced

1 Small Onion, chopped

2 Cloves of Garlic, chopped

1 28oz can San Marzano Whole Tomatoes

1 28 oz can Tomato Sauce

1 Tablespoon Tomato Paste

1/2 Cup Parmesan Cheese

1/2 Cup Shredded Mozzarella Cheese

1/4 Cup Ricotta Cheese

6-8 Leaves of Basil, chiffonade

1/2 Tablespoon Salt

1/2 Tablespoon Fresh Ground Pepper

1 Tablespoon Garlic Powder

1 Tablepoon Onion Powder

1/2 Teaspoon Sugar

2 Tablespoons Olive Oil

2 Tablespoons Butter

In a large pot, on medium heat, add oil and butter. Saute mushrooms, onions and eggplant until eggplant is soft. Add salt & pepper and garlic. Let garlic cook for about 1 minute. Add whole tomatoes and with a spoon break the tomatoes up into pieces, then add sauce. Sprinkle in garlic & onion powder, parmesan cheese, sugar and a little bit more salt & pepper to taste. Stir in basil and turn heat down to low. Boil water for pasta and cook linguine for about 9-10 minutes. Drain and add to pot with sauce and stir well to comine. Serve with a sprinkle of mozzarella on top and a dollop of ricotta cheese. I like to stir in the ricotta before I take my first bite!

Categories: Pasta, Vegetable Dishes

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Reply Jen @ The Scrumptious Pumpkin
3:06 PM on April 20, 2012 
So clever how you've taken all the best of an eggplant parm and added mushrooms! This looks so tasty!
Reply Stacey @ Savory & Sweet
3:24 PM on April 20, 2012 
Jen @ The Scrumptious Pumpkin says...
So clever how you've taken all the best of an eggplant parm and added mushrooms! This looks so tasty!

Thank you Jen!