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Eggplant Pasta Pie


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  • 1 lb tagliatelle
  • 4 small eggplants
  • 2 tbs. olive oil
  • 1 lb. fresh tomatoes
  • 3 cloves garlic
  • 2 oz. butter
  • 4 oz. basil or parsley
  • 4 oz. grated cheese
  • 4 tbs. bread crumbs



Step 1

Cook the pasta.

Thinly slce the eggplant and salt, stand 10 minutes. Deep fry the eggplant in the olive oil and drain. Chop the garlic and gry in oil and butter until the garlic is golden. Add the tomatoes, salt, and pepper and simmer for a few minutes. Mix everything together (herbs, tomatoes, pasta, and cheese). Butter a cake tin and coat with bread crumbs.

Fill a dish with 1 layer of pasta, and 1 layer of eggplant. Top with more cheese and crumbs. dot with butter and bake at 425 degrees for 30 minutes.


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