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Category: Pasta
Prep Time: Cook Time: Total Time:
Salt, pepper and garlic powder, to taste
1 pound penne or mezzani
4 1/2 cups Italian Tomato Sauce, heated
1/4 cup olive oil, or as needed
2 large eggs
1/2 cup flour
2 large firm eggplants, peeled and thinly sliced crosswise
3 tbsp fresh basil, chopped
3/4 cup grated Romano cheese or 1/2 cup crumbled feta cheese, plus more for serving.
Heat oven to 350 degrees. Set aside a large heatproof colander placed over a plate or bowl. Set aside a shallow 9-inch-by-12-inch baking dish. Bring a large pot of lightly salted water to a boil.
Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well, return to the pot, and add 1 cup tomato sauce, mixing well. Set aside.
Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, about 1/4 teaspoon seasonings and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl.
Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed.
Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with some of the basil and 3 tablespoons of the cheese, and dot with additional tomato sauce. Add half the prepared, sauced pasta, spreading it evenly, and cover with remaining eggplant slices. Sprinkle again with the basil and 3 tablespoons of the cheese and dot with tomato sauce.
Cover with remaining sauced pasta. Top with the remaining basil and 3 tablespoons cheese. Cover evenly with remaining tomato sauce, or up to 1 cup. Sprinkle with remaining 3 tablespoons cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbling, 30 to 50 minutes. Let it rest for a few minutes before cutting into squares for serving. Pass additional cheese separately.
Yield: 6 to 8 servings.
Note: To avoid frying, I also like to just sprinkle the vegetables with the seasonings and grill the eggplant along with thick slices of onion and red bell pepper and rough chopping them before layering as above.
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EGGPLANT WITH PASTA
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Category: Pasta
Prep Time: Cook Time: Total Time:
Salt, pepper and garlic powder, to taste
1 pound penne or mezzani
4 1/2 cups Italian Tomato Sauce, heated
1/4 cup olive oil, or as needed
2 large eggs
1/2 cup flour
2 large firm eggplants, peeled and thinly sliced crosswise
3 tbsp fresh basil, chopped
3/4 cup grated Romano cheese or 1/2 cup crumbled feta cheese, plus more for serving.
Heat oven to 350 degrees. Set aside a large heatproof colander placed over a plate or bowl. Set aside a shallow 9-inch-by-12-inch baking dish. Bring a large pot of lightly salted water to a boil.
Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well, return to the pot, and add 1 cup tomato sauce, mixing well. Set aside.
Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, about 1/4 teaspoon seasonings and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl.
Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed.
Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with some of the basil and 3 tablespoons of the cheese, and dot with additional tomato sauce. Add half the prepared, sauced pasta, spreading it evenly, and cover with remaining eggplant slices. Sprinkle again with the basil and 3 tablespoons of the cheese and dot with tomato sauce.
Cover with remaining sauced pasta. Top with the remaining basil and 3 tablespoons cheese. Cover evenly with remaining tomato sauce, or up to 1 cup. Sprinkle with remaining 3 tablespoons cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbling, 30 to 50 minutes. Let it rest for a few minutes before cutting into squares for serving. Pass additional cheese separately.
Yield: 6 to 8 servings.
Note: To avoid frying, I also like to just sprinkle the vegetables with the seasonings and grill the eggplant along with thick slices of onion and red bell pepper and rough chopping them before layering as above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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