I love the curly edges of lasagna sheets, so mafaldine pasta piqued my curiosity. We decided to try this recipe: https://www.acouplecooks.com/mafaldine-pasta-with-eggplant/
Our modifications: first, we halved the recipe, using 1/2 lb of mafaldine pasta. We used a low-walled Dutch oven to cook the pasta. Second, as a shortcut we used 15.5 oz Rao’s marinara sauce plus 4 oz no-salt tomato sauce. We reduced the capers to 2 tsp capers (from 1.5 Tbsp), rinsed and drained. Third, we used only 1 medium eggplant, which we tossed in canola (not olive oil) and lightly seasoned with salt and pepper. After roasting, we tossed the roasted eggplant chunks in 1 small garlic clove (microplaned) and 1 Tbsp julienned fresh basil. Finally, we folded the eggplant into the pasta and sauce, and we added 3 Tbsp shredded parmesan and 1/2 tsp crushed red pepper. This was delicious but probably high sodium, based on how we felt for a few hours after dinner. We definitely recommend using fresh basil, which added a fresh herbal note. (Jan. 2023)
Cooking Adventures 