Saturday, July 5, 2008

Fettucine and Panko Breaded Eggplant



Fettucine tossed with olive oil, garlic, oven roasted tomatoes, spinach, basil and hot chili flakes. Eggplant breaded with panko breadcrumbs and shallow fried.

For the oven roasted tomatoes, I cubed Romas but left the yellow/orange cherry tomatoes whole. Then I tossed liberally with olive oil, salt, pepper, minced garlic and some sugar. It went into a 425F oven for about 45 mins.

I know it's summer but I've been doing a lot of oven roasting lately!

12 comments:

VeggieGirl said...

Who says you can't roast in the summer?? That pasta dish looks heavenly!!

ms. veganorama said...

Ha! That's true. I'm just so used to NOT turning on the oven in the summer. :)

Paulina said...

Beautiful picture!

ms. veganorama said...

Thanks Paulina!

Katy said...

I always seem to use my oven just as much in the summer. Some things just taste better roasted!
You gotta love pasta!

Katie said...

Oh my god that looks incredible! What photo shopping/editing/enhancing software do you use?

I love your blog!

ms. veganorama said...

Thanks Katy and Katie!

Katie, I use photoshop along with a Canon Rebel xTi camera.

The Voracious Vegan said...

Wow! That dish is gorgeous. Definitely worth heating up your kitchen for. My stomach is growling!

ms. veganorama said...

Thanks VV! :)

Emmie said...

That looks great. Eggplant is one of my favourite foods ever.

Lisa (Show Me Vegan) said...

I just found your blog and love the look! And your pasta looks divine.

ms. veganorama said...

Thanks emmie & Lisa! :)

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