If you make the sauce ahead, the rest comes together quite quickly and easily.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
- 4 lbs large eggplants (about 3)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 oz penne pasta
- 1 2/3 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 6 anchovy fillets minced
- 1/2 cup chopped pitted green olive
- 3/4 teaspoons hot pepper flakes
- 3 cans diced tomatoes
- 1/2 cup chopped fresh basil
- 1 pinch granulated sugar
MethodTomato 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:
Nutritional facts Per serving: about
- Sodium 834 mg
- Protein 16 g
- Calories 442.0
- Total fat 18 g
- Potassium 644 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 58 g
- Iron 29.0
- Folate 59.0
- Calcium 23.0
- Vitamin A 10.0
- Vitamin C 40.0