Antonias Pasta Alle Melenzana Eggplant Pasta Recipes

EGGPLANT AND PASTA INCACIATA

Steps:

• For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering, if using.
• For the eggplant and pasta incaciata: Grease the bottom and insides of the springform pan with softened butter. Mix 1/4 cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard.
• Heat 3 tablespoons of the oil in a large saute pan over medium heat. Add the ground pork and sprinkle with salt and black pepper and saute until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes and season with salt and black pepper. Reserve the remaining red sauce for another use.
• Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 tablespoons of oil per batch. Remove from the oil and drain on a paper-towel-lined baking sheet.
• Combine the cooked pasta with the mozzarella and ragu in a large bowl.
• To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Cover with plastic and weigh it down with a plate. Refrigerate for a few hours and up to overnight.
• When ready to bake, preheat the oven to 350 degrees F.
• Sprinkle the top with the remaining Parmigiano and breadcrumbs. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes. Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. Slice and serve.

EGGPLANT PASTA WITH BREADCRUMBS

Steps:

• Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
• Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
• Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.

EGGPLANT PASTA

Steps:

• Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
• In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

PASTA MELANZANA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
• Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
• Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.