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Baked Penne with Eggplant, Two Cheeses, and Salami
3 large eggplants, unpeeled and cut into 1/4-inch slices
Salt
Freshly ground pepper
Olive oil
4 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
4 cups canned Italian tomatoes, drained, seeded, and chopped
1 teaspoon dried basil
2 tablespoons vegetable oil
1 pound penne rigate (ribbed penne)
1/8 pound Genoa salami, sliced and chopped
1-1/4 cup freshly grated Parmesan
1/2 pound mozzarella cheese
1/3 cup bread crumbs
Preparation
1. Sprinkle the eggplant slices liberally with salt, place in a colander, weight with a heavy plate, and let drain for 1 hour.
2. Rinse the eggplant quickly in water. Dry on paper towels, pressing down to extract the juices.
3. In a large skillet, heat 5 tablespoons of olive oil over moderately high heat and in it sauté the eggplant slices in batches, until they are brown on both sides. You will have to add more oil between batches. As they are done, remove the slices with a slotted spatula to drain on paper towels.
4. In a saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderately low heat until soft. Add the garlic for the last minute of cooking. Add the tomatoes and simmer very gently, partially covered, for 1 hour, stirring occasionally. Add the basil and simmer for another 10 minutes. Add pepper to taste.
5. In a kettle, bring 5 quarts water to a boil and add 1 tablespoon of salt and the vegetable oil. Add the penne, stir, and cook until not quite al dente, a bit on the chewy side (about 8 to 10 minutes for boxed pasta). Drain thoroughly, transfer to a large bowl, and toss with the tomato sauce, salami, and 3/4 cup of the Parmesan.
6. Slice half the mozzarella as thin as possible. Set aside. Cut the rest of the mozzarella into small cubes and add to the penne.
7. Oil a rectangular enamel or porcelain baking dish, 14 x 9 x 2 inches. Scatter the bread crumbs over the bottom. Layer the eggplant, overlapping the slices, in the bottom. Chop the remaining eggplant and add it to the penne. Lay the slices of mozzarella over the layer of eggplant. Spoon the penne mixture over the mozzarella. Sprinkle the remaining 1/2 cup Parmesan over the penne and dot with the remaining 2 tablespoons of butter.
8. Cover the baking dish with foil and bake in a preheated 375-degree oven for 20 minutes. Remove the foil and bake for another 20 minutes, or until the top is lightly browned.
BAKED ZITI WITH EGGPLANT.
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Eggplant-1 sliced thinly lengthwise.
Ziti Pasta-1 pound.
Eggs-2 lightly mixed.
Olive Oil-6 tablespoons.
Flour- 1/2 cup.
Italian Flavored Breadcrumbs- 1 1/2 cup.
Tomato Sauce-2 to 3 cups homemade preferably but if not your favorite store brand.
Mozzarella Cheese- 1/2 pound sliced.
Hot Red Pepper flakes-dash. Salt and pepper to taste.
Fresh Basil- 1 tablespoon chopped.
Romano Cheese- 1/2 cup grated.
Slice the eggplant. Sprinkle with a little salt. Layer the slices in paper towel. Place the eggplant in the paper towel into a colander. Place a heavy bowl on top of the eggplant slices for 1 hour. This will strain some of the juice out of the eggplant that gives it a bitter taste. After and hour flour, eggwash and bread the eggplant slices allow to dry for 15 minutes. Fry them in the Olive Oil until golden brown, turning once. Drain on paper towels. Slice the eggplant into strips and then cube. Set aside. In a large pot boil the ziti until al dente. Drain. In a large bowl toss the pasta with the Tomato Sauce, fresh Basil, Romano cheese, salt, pepper and hot red pepper flakes. Add the fried eggplant pieces and toss gently. Pour into a grease casserole and top with a little more sauce. Layer the Mozzarella slices over the top. Bake at 350F degrees for approximately 20 to 25 minutes. Cheese will become brown and bubbly. Serve with fresh crusty Italian bread.
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