Eggplant Penne Torte

By Soo Kim And The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	442442 cal
pro	16 g16g pro
total fat	18 g18g total fat
sat. fat	6 g6g sat. fat
carb	58 g58g carb
fibre	9 g9g fibre
chol	26 mg26mg chol
sodium	834 mg834mg sodium
potassium	644 mg644mg potassium
% RDI:	-
calcium	2323 calcium
iron	2929 iron
vit A	1010 vit A
vit C	4040 vit C
folate	5959 folate

If you make the sauce ahead, the rest comes together quite quickly and easily.

Ingredients

4 lb large eggplants , (about 3)4 4lb lblarge eggplants, (about 3)
1 tsp salt 1 1tsp tspsalt
3 tbsp olive oil 3 3tbsp tbspolive oil
12 oz penne pasta 12 12oz ozpenne pasta
1-2/3 cups shredded mozzarella cheese 1-2/3 1-2/3cups cupsshredded mozzarella cheese
1/4 cup finely grated Parmesan cheese 1/4 1/4cup cupfinely grated Parmesan cheese
Tomato Sauce:
2 tbsp olive oil 2 2tbsp tbspolive oil
4 cloves garlic , minced4 4cloves garlic, minced
6 anchovy fillets , minced6 6anchovy filletanchovy fillets, minced
1/2 cup chopped pitted green olives 1/2 1/2cup cupchopped pitted green olivegreen olives
3/4 tsp hot pepper flakes 3/4 3/4tsp tsphot pepper flakes
3 cans diced tomatoes 3 3cans cansdiced tomatoes
1/2 cup chopped fresh basil 1/2 1/2cup cupchopped fresh basil
1 pinch granulated sugar 1 1pinch pinchgranulated sugar

Preparation

Tomato Sauce: In large skillet, heat oil over medium-high heat; cook garlic, anchovies, olives and hot pepper flakes, stirring, until fragrant, about 1 minute.

In food processor, process half of the tomatoes until smooth; stir into skillet. Add remaining tomatoes, basil and sugar; bring to boil. Reduce heat and simmer for 20 minutes; reserve 1 cup (250 mL) of the sauce. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours; rewarm to serve.)

Meanwhile, grease and line bottom and side of 9-inch (2.5 L) springform pan with parchment paper. Centre pan on square of foil; bring foil up and press to side of pan.

Cut stem ends off eggplant. Cut eggplant lengthwise into generous 1/4-inch (5 mm) thick slices; sprinkle both sides with salt. Let stand on trays until moisture seeps out, about 20 minutes.

Pat eggplant dry; brush with oil. In batches, broil eggplant on greased baking sheets until browned, about 5 minutes. Let cool. Choosing narrowest slices, set one-quarter of the eggplant aside. Overlapping remaining slices with narrow end in centre, browned side down, fan eggplant in circle to cover bottom and side of prepared pan.

Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot. Add sauce, mozzarella cheese and Parmesan cheese; toss to coat. Scrape into eggplant-lined pan.

Overlapping, arrange reserved eggplant on top; cover with foil and bake on baking sheet in 375°F (190°C) oven for 45 minutes. Let cool on rack for 20 minutes. Remove top foil; invert onto large plate. Remove pan and paper. Serve with reserved sauce.

More eggplant recipes:

Source : Canadian Living Magazine: November 2009