Chef Chuck's Baked Pasta and Eggplant
Pasta e Melanzane
Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.
Baked Pasta and Eggplant
parmigiana cheese, grated
salt and pepper
1/2 pound angel hair pasta
Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices.
Ricette by Chef Chuck's Cucina