Eggplant With Pasta: A Macaroni Dish Tough To Unseat
- Salt
- 1 pound penne or mezzani
- 4 1/2 cups Italian Tomato Sauce (use recipe at nytimes.com/dining or own 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
- 3/4 cup grated Romano cheese, plus more for serving.
- See Italian Tomato Sauce recipe from Leslie Bruni
- 1. 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.
- 2. 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.
- 3. Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, 1/4 teaspoon salt and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl.
- 4. 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.
- 5. 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 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 3 tablespoons of the cheese and dot with tomato sauce.
- 6. Cover with remaining sauced pasta. Top with 3 tablespoons cheese and 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.
salt, penne, italian tomato sauce, olive oil, eggs, flour, eggplants, romano cheese, tomato sauce
Taken from www.epicurious.com/recipes/member/views/eggplant-with-pasta-a-macaroni-dish-tough-to-unseat-50166449 (may not work)