Eggplant And Pasta Incaciata
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cloves
Garlic (cut into 3 chunks each)1 pinch
Red Pepper Flake1
Salt450 g
Ground Pork2 medium
EggplantDirections:
1
Special equipment: One 9-inch springform pan at least 3 inches high For the red sauce: Heat the olive oil in a large saucepan
2
Add the garlic and onions and saute until tender, 5 minutes
3
Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes
4
Stir the basil leaves into the sauce at the end of simmering, if using
5
For the eggplant and pasta incaciata: Grease the bottom and insides of the springform pan with softened butter
6
Mix 1/4 cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese
7
Coat the inside of the pan well with the cheese mixture
8
Knock out any excess and discard
9
Heat 3 tablespoons of the oil in a large saute pan over medium heat
10
Add the ground pork and sprinkle with salt and black pepper and saute until cooked through
11
Add the garlic and cook until fragrant
12
Stir in the red wine and simmer until reduced by half, about 5 minutes
13
Add 4 cups of the red sauce and bring back to a simmer
14
Cook for another 5 minutes and season with salt and black pepper
15
Reserve the remaining red sauce for another use
16
Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks
17
Heat 3 tablespoons oil in a large skillet over medium-high heat
18
Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side
19
Repeat with the remaining eggplant, using 3 tablespoons of oil per batch
20
Remove from the oil and drain on a paper-towel-lined baking sheet
21
Combine the cooked pasta with the mozzarella and ragu in a large bowl
22
To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside
23
Fill the inside of the lined pan with the pasta mixture, pressing down gently
24
Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top
25
Cover with plastic and weigh it down with a plate
26
Refrigerate for a few hours and up to overnight
27
When ready to bake, preheat the oven to 350 degrees F
28
Sprinkle the top with the remaining Parmigiano and breadcrumbs
29
Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes
30
Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes
31
Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan
32
Slice and serve