Baked Pasta and Eggplant

Silver Post Medal for All Time! 390 Posts

Total Time: 1 hour

Yield: 6



  1. Preheat oven to 375 degrees F.
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  3. Starting with the eggplant, cut into 1/4-in slices. Place plate and sprinkle with salt. Set aside for 15 minutes.
  4. Grease a deep dish pie pan with a little olive oil.
  5. Heat the remaining 1-3/4 cups oil in a wide pan.
  6. Rinse and dry the eggplant slices.
  7. Fry in the oil until softened.
  8. Now for the tomato sauce: Chop the tomatoes. In a frying-pan, saute with garlic in 3 tablespoons of the oil until very soft.
  9. Add about 3/4 teaspoon salt, the pepper, sugar and herbs and cook for 5 minutes.
  10. For the Pasta: Bring a large pan of salted water to a boil.
  11. Add the macaroni and 1 tablespoon oil, boil until tender but still firm. Drain, place in a mixing bowl. Add the salami, mozzarella, Parmesan and the tomato sauce. Set aside.
  12. Assembling: Arrange the eggplant slices overlapping each other, to completely line the pie dish.
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  14. Place the sliced eggs over the layer of eggplant
  15. Pour in the macaroni and press any remaining eggplant on top.
  16. Bake for about 30 minutes.
  17. Remove from oven.
  18. Let stand for about 7 minutes, turn onto a serving dish.
  19. Cut into wedges and serve. Pass around additional grated Parmesan. A green salad goes great with this dish.

Hint: Do not say the word eggplant around picky eaters, they will gobble this dish up!

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