Thursday, February 17, 2011

The Springform Pan...Move Over Cheesecake!

For me, the springform pan typically conjures thoughts of cheesecakes, desserts, maybe even quiche. But recently I have put this bakeware to work with a new partner...eggplant!!
Before....                                                                   After!
This dish combines two of my favorite recipes from Food Network celebrities Giada De Laurentiis and Tyler Florence. Its healthy and delicious (and gluten free), and the finished product is impressive! Its a great addition to any occasion's menu!

Here's what you'll need:
2 eggplants
1 onion (diced)
2 garlic gloves- chopped (adjust to your preferences)
1 package of baby bella mushrooms
1 package of sausage (I prefer something with lots of spice and flavor!)
28 oz. can of fire roasted tomato
1 bag of shredded mozzarella cheese (or 6 cheese Italian blend)
1 cup of gluten free pasta (dry)
fresh basil

*If you are feeling extra healthy you can include:
Frozen spinach (microwaved and drained of excess water)
Broccoli (I like cooking it with a little olive oil until browned)

How to make this beauty!

Preheat your oven to 400 degrees. Then, slice both of your eggplants into thin slices (the long way)

Place slices on cookie sheet with parchment paper. I prefer using parchment paper, otherwise I am scraping eggplant off of the cookie sheet instead of using it for my recipe! Then, bake until slightly browned (usually ten to fifteen minutes). Cook eggplant in batches. As the eggplant cools, begin to place in a springform pan that has been sprayed with olive oil cooking spray...

As you cook your eggplant in batches, add your chopped garlic to olive oil over medium high heat to a medium size pot. Once the garlic has browned, add your diced onion, and cook until slightly browned...

Once browned, add your mushrooms...

Then add your tomatoes and basil!

An extra addition...I had some extra spinach in the fridge that I chopped up to add to my tomato sauce as well:

Stir and bring to a boil, then cover and reduce heat to low for about fifteen minutes. While this is cooking, slice your sausage into 1/4 inch cubes. I love this sausage, it has tons of flavor and its of course, gluten free!

While your sausage is cooking, bring a pot of water to boil! By now, your springform pan should look something like this:

Once your sausage is cooked, add to a large bowl. At this point I also take the lid off of my tomato mix and turn the heat up to high to cook some of the liquid off. Make sure to stir frequently to avoid burning:

Also, by now your water will be boiling, add your cup of dry, gluten free pasta, and cook until al dente. Once your pasta is done, drain and add to your large bowl. At this time, also take your tomato mix off of the stove and add to the large bowl.

Add in your cheese and combine mixture thoroughly. Add to your eggplant lined springform pan, and fold eggplant over the filling:

Use additional eggplant to cover your filling, and place springform pan on a baking sheet. Bake in the oven at 375 degrees for 45 minutes.

After 45 minutes in the oven, remove and let cool completely. Once cooled, release tension from springform pan:

Remove form:

Place a plate over your dish, and flip upside down to remove the bottom part of the springform pan:

And here it is! The finished result!!

Enjoy, and happy eating!


  1. This dish is awesome!!! We kept asking for more!!! Great Job!!!