Eggplant with Pasta

By klzrebiec

Time: 1 hour and 15 minutes

Ingredients

• Salt
• 1 pound penne or mezzani
• 4 1/2 cups Italian tomato sauce
• 1/4 cup olive oil or as needed
• 2 large eggs
• 1/2 cup flour
• 2 large firm eggplants, peeled and thinly sliced crosswise
• 3/4 cup grated Romano cheese

Preparation

Step 1

Heat oven to 350 degrees. Set aside large heatproof colander, placed over a plate or bowl. Set aside a shallow 9x12 baking dish. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well and return to the pot, and add 1 cup tomato sauce, mixing well. Set aside. Place a large skillet over medium high heat and add the oil. While the oil is heating, place the eggs, 1/4 tsp. salt and 1 tbsp. water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide shallow bowl. Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed. Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with 3 tbsp. of the cheese and dot with additional tomato sauce. Add half the prepared sauced pasta, spreading it evenly and cover with remaining eggplant slices, Sprinkle again with 3 tbsps. of the cheese and dot with tomato sauce. Cover with remaining sauced pasta. Top with 3 tbsps. cheese and cover evenly with remaining tomato sauce or up to 1 cup. Sprinkle with remaining 3 tbsps. cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbly about 30 to 50 minutes. Let it rest before serving into squares.