Yield: 8 servings
|Salt; to taste|
|3 tablespoons||Unsalted butter|
|½ cup||Bread crumbs|
|Olive oil; for frying|
|3 cups||Tomato sauce|
|2 larges||Fresh oregano sprigs|
|3 tablespoons||Chopped fresh basil|
|½ cup||Grated Parmesan cheese; mixed with|
|½ cup||Grated Pecorino cheese|
|Freshly ground black pepper; to taste|
Start by peeling the eggplant and slicing them about ⅜-inch thick. Place them in a colander and sprinkle them liberally with salt. Allow them to sit for at least 1 hour, allowing them to drain. Take a mold such as a 9-inch springform pan, coat it with one tablespoon of butter. Then coat the pan with 2 tablespoons of bread crumbs. Over medium heat brown the eggplant in the olive oil on both sides. Drain the slices well on paper towels. Line the bottom of the mold making a pattern on the bottom. Lay more slices around the sides, overlapping each slice, and leaving some overhanging the mold. Keep some slices to cover the bottom when your done filling it. Cook the pasta in salted boiling water, undercooking it a little, as it will cook more in the oven. Drain well, put the pasta back in the pot, stir in 2 cups of the sauce, oregano, basil and cheese. Season with salt and pepper if necessary. Spoon the pasta into the mold, fold over any excess eggplant and cover the mold with the remaining eggplant. Press down very well, sprinkle with more breadcrumbs, dot with the remaining butter and bake in a 350 degree oven for 25 minutes or until golden brown. Remove from the oven, place a platter on the bottom, invert the mold and remove the mold. Serve with the remaining sauce. This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9114 broadcast 04-23-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.