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      RECIPE TITLE "Baked Pasta and Eggplant Recipe"
    Source: Outdoor Entertaining,
    courtesy of Cooking.com

    yields 6 Servings time--- difficultymoderate

      RECIPE INGREDIENTS

    For Eggplants:
    3 small eggplants, each 2 inches in diameter
    Salt

    For Tomato Sauce:
    2 lb very ripe tomatoes
    3 garlic cloves
    2 cups olive oil
    1/2 teaspoon black pepper
    1/2 teaspoon sugar
    2 tablespoons finely chopped parsley
    1 tablespoon chopped basil

    For Pasta:
    1 lb macaroni
    4 oz spicy salami, diced
    4 oz mozzarella cheese, diced
    2/3 cup finely grated pecorino or Parmesan cheese
    2-3 hard-boiled eggs, peeled and sliced

    Ultimate Pasta
    Ultimate Pasta Ultimate Pasta opens with a gallery of irresistible pasta dishes illustrated with superb close-up photography. There are pasta dishes here for every occasion and every taste, all created by international award-winning author Julia dell Crode. The easy-to-follow instructions and tasting notes, and the expertise of an author passionate about her subject, enable you to choose ingredients that hve a natural affinity with each type of pasta.

      RECIPE METHOD

    Preheat oven to 375 degrees F.

    FOR EGGPLANTS: Wipe the eggplants and cut into 1/4-in slices. Spread on a plate and sprinkle with salt. Set aside for 15 minutes for the salt to draw off any bitter juices. Grease a pie dish with a little olive oil. Heat the remaining 1-3/4 cups oil in a wide pan. Rinse and thoroughly dry the eggplant slices. Fry in the oil until lightly colored and softened.

    FOR TOMATO SAUCE: Chop the tomatoes. In a frying-pan, saute with garlic in 3 tablespoons of the oil until very soft and pulpy, then add about 3/4 teaspoon salt, the pepper, sugar and herbs and cook for 5 minutes.

    FOR PASTA: Bring a large pan of salted water to a boil, add the macaroni and 1 tablespoon oil and boil until tender but still firm. Drain well and place in a mixing bowl. Add the salami, mozzarella, Parmesan and the tomato sauce. Set aside.

    TO ASSEMBLE: Arrange the eggplant slices overlapping each other, to completely line the pie dish. Place the sliced eggs over the layer of eggplant, then pour in the macaroni and press any remaining eggplant on top. Bake for about 30 minutes, remove from the oven and let stand for about 7 minutes before turning on a serving dish.

    Cut into wedges and serve. Pass around additional grated Parmesan or pecorino and serve a green salad to accompany the dish.

    NOTE: The eggplant can be fried in advance. Store in the refrigerator, layered with plastic wrap to prevent the slices from sticking together. Make the tomato sauce up to 3 days in advance.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 1171 Fat: 86g Carbohydrates: 77g
    Cholesterol: 105mg Sodium: 502mg Protein: 27g
    Fiber: 8g % Cal. from Fat: 66% % Cal. from Carbs: 26%

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