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Рецепт Oven Baked Penne With Eggplant ...

by Global Cookbook

Ингредиенты

2 lb eggplant sliced 1/2" thick     Sea salt as needed 6 Tbsp. extra-virgin extra virgin olive oil divided 1 lb penne or possibly other short pasta 2 c. Basic Tomato Sauce (see recipe)

1/2 c. fresh bread crumbs     Salt to taste     Freshly-grnd black pepper to taste 1/3 c. grated caciocavallo or possibly pecorino 4 sprg fresh basil roughly torn

Инструкции

1. Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or possibly other weight and set aside in the kitchen sink so which juices run free. After 1 hour, rinse and pat dry.
2. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
3. In a 12 to 14-inch saute/fry pan, heat 3 Tbsp. extra virgin olive oil over medium-high heat and saute/fry eggplant slices till golden on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.
4. Cook the penne in the boiling water till not quite done; about 5 min. Drain the pasta and toss with 3/4 c. of tomato sauce.
5. Preheat oven to 375 degrees.
6. Grease a glass or possibly ceramic oven dish with 1 Tbsp. of extra virgin olive oil. Cover the bottom of the dish with a few Tbsp. of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add in half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 c. of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.
7. Drizzle with remaining 2 Tbsp. extra virgin olive oil and bake in oven for 1 hour. Let rest 30 min before serving.
8. This recipe yields 6 servings.
9. Description: "(Penne Al Forno Con Melanzane)"

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