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Eggplant & Chickpea Baked Pasta

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  50 Minutes
  4 servings, about 1 2/3 cups each
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.

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.
RECIPE INGREDIENTS
8 ounces   whole-wheat fusilli
1/2 cup  coarse dry whole-wheat breadcrumbs  (see Note)
1 tablespoon   extra-virgin olive oil
3 cups  Eggplant & Chickpea Stew (see recipe link above)
1 cup  crumbled feta cheese
1/2 cup  chopped fresh mint or basil, divided
2 tablespoons   lemon juice

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 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Other necessary recipes:
Eggplant & Chickpea Stew
Eggplant & Chickpea Baked Pasta Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.


Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.


Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.


Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Nutrition Facts per Serving
Yield:   4 servings, about 1 2/3 cups each
Calories: 496
Fat. Total: 17g
Protein: 21g
Carbohydrates, Total: 71g
Fat, Saturated: 7g
Fiber: 13g
Cholesterol: 33mg
Sodium: 686mg
% Cal. from Fat: 31%
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