Eggplant and Pasta Parmesean

Makes 8-10 servings

kristen scamehorn

ingredients

1 1/2 cups Farfalline (miniature bow tie pasta) (5 oz dry)
2 small Eggplants (32 oz total) peeled and sliced
15 oz Ricotta cheese
1 cup Parmesan cheese, fresh grated (split)
1 cup Bread crumbs, Italian seasoned
2 Medium eggs, well beaten
1/4 tsp Garlic paste
2 tsp Salt (split)
6 tblsp Olive oil
1/8 tsp White pepper
1 tsp * Dried basil
1 tsp * Dried oregano
1 tsp * Dried thyme
(Best if combined and ground in spice grinder until fine.)
4 cups Marinara (Spaghetti) sauce
(For a special treat, try Bonnie’s Spaghetti Sauce recipe!)

directions

1
1. Bring a medium pot of salted water to a boil. Add a bit of oil to prevent sticking. Cook pasta according to package directions, except allow it to be slightly undercooked - al dente. (In the case of farfalline, this is about 6 minutes). It will finish cooking in the baking process.
2
2. Drain pasta and rinse with cold water, shake off all moisture and set aside.
3
3. Heat a skillet, and add olive oil and garlic.
4
4. Dip egg plant slices into beaten eggs, and then into breadcrumbs, covering both sides. Fry slices until lightly browned.
5
5. Drain browned slices on a paper towel.
6
6. In a large mixing bowl, combine the ricotta and 1/2 cup of the parmesan cheese.
7
7. Blend in pasta, 1 tsp salt, pepper, basil, oregano, and thyme.
8
8. Preheat oven to 350F (175C).
9
9. Prepare a 9” X 13” X 2” baking dish (2 quart casserole dish) by spraying with Pam.
10
10. Pour a small amount of the marinara sauce (1 - 1/2 cups) into the bottom of the baking dish, spreading evenly.
11
11. Layer in one half of the cheese and pasta mixture and place a single layer of eggplant slices into the dish.
12
12. Cover with a thin layer of marinara sauce, and repeat previous step.
13
13. Pour marinara sauce over the top of the last layer until covered. (Heat any remaining sauce to be served separately.)
14
14. Sprinkle the remaining 1/2 cup parmesan cheese over the top.
15
15. Bake uncovered in preheated oven for 30 - 35 minutes, or until bubbly and browned. Allow to set for five minutes before serving.