Eggplant Piccata Over Capellini Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
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15 oz. Galbani® Whole Milk Ricotta Cheese
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16 oz. Galbani® Fresh Mozzarella Cheese, sliced
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½ cup Galbani® Grated Parmesan Cheese
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1 pound capellini or angel hair pasta, cook as directed on package
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2 eggplant, 1 sliced into ¼ inch round slices and 1 peeled and diced into small cubes
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1 cup olive oil
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1 tsp. garlic
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1 small jar capers, drained
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1 lemon, juiced and zested
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1 cup white wine
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½ cup melted butter
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Fresh dill
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Salt & pepper, to taste
Cook pasta as directed on package, reserve 1 cup of the pasta water, then drain and set aside.
In a large skillet, fry the sliced eggplant in ½ cup olive oil. Lightly brown both sides and place on a baking sheet.
Top each piece of eggplant with a slice of fresh mozzarella and bake for 5-8 minutes at 350° F degrees, until melted.
In the same skillet, add the remaining olive oil, cubed eggplant, garlic, and capers. Cook until eggplant is tender. Add wine and lemon juice, reduce by 1/4, turn off heat and add butter. Whisk in until creamy.
Add cooked angel hair pasta and Parmesan cheese. Season with salt and black pepper. If it is too thick you can add some of the reserved pasta water.
In a separate bowl, whip the ricotta and add zest from one lemon.
Plate the pasta and layer the sliced eggplant with melted fresh mozzarella. Add a few dollops of lemon-ricotta, fresh dill, and serve.
Related Recipes:
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15 oz. Galbani® Whole Milk Ricotta Cheese
-
16 oz. Galbani® Fresh Mozzarella Cheese, sliced
-
½ cup Galbani® Grated Parmesan Cheese
-
1 pound capellini or angel hair pasta, cook as directed on package
-
2 eggplant, 1 sliced into ¼ inch round slices and 1 peeled and diced into small cubes
-
1 cup olive oil
-
1 tsp. garlic
-
1 small jar capers, drained
-
1 lemon, juiced and zested
-
1 cup white wine
-
½ cup melted butter
-
Fresh dill
-
Salt & pepper, to taste
Cook pasta as directed on package, reserve 1 cup of the pasta water, then drain and set aside.
In a large skillet, fry the sliced eggplant in ½ cup olive oil. Lightly brown both sides and place on a baking sheet.
Top each piece of eggplant with a slice of fresh mozzarella and bake for 5-8 minutes at 350° F degrees, until melted.
In the same skillet, add the remaining olive oil, cubed eggplant, garlic, and capers. Cook until eggplant is tender. Add wine and lemon juice, reduce by 1/4, turn off heat and add butter. Whisk in until creamy.
Add cooked angel hair pasta and Parmesan cheese. Season with salt and black pepper. If it is too thick you can add some of the reserved pasta water.
In a separate bowl, whip the ricotta and add zest from one lemon.
Plate the pasta and layer the sliced eggplant with melted fresh mozzarella. Add a few dollops of lemon-ricotta, fresh dill, and serve.