DEEP-DISH EGGPLANT AND PASTA TORTE

INGREDIENTS

• 3 large ( about 1.5kg ) eggplants

• salt

• oil

• 375g penne rigate pasta

• 1 cup tomato-based pasta sauce

• 2 tablespoons tomato paste

• 1 cup ( 100g ) grated mozzarella cheese

• 1/2 cup grated fresh parmesan cheese

• 1 tablespoon chopped fresh basil

• 2 eggs, lightly beaten

• 1 tablespoon packaged breadcrumbs

DEEP-DISH EGGPLANT AND PASTA TORTE METHOD:

Grease a deep 23cm round cake pan. Cut eggplants into 3mm slices, place slices on a wire rack, sprinkle with salt, and stand for 20 minutes. Rinse the eggplant under cold water; pat dry with absorbent paper. 

Heat a little oil in the pan, add eggplant slices in a single layer, and cook until lightly browned on both sides; drain. Repeat with more oil and remaining slices.

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta, sauce, paste, cheese, basil, and eggs in a bowl. Centre a large eggplant slice in the base of the prepared pan, and reserve about 10 slices for the top. 

Place the remaining eggplant slices around the center slice to cover the base and side of the pan. Spoon pasta mixture into the pan, arrange reserved eggplant slices over top, and sprinkle with breadcrumbs. 

Just before serving, bake in a moderate oven for about 30 minutes or until firm. Stand 10 minutes before serving.

Serves 6.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

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