INGREDIENTS

INSTRUCTIONS

Start by peeling the eggplant and slicing them about 3/8-inch thick. Place
them in a colander and sprinkle them liberally with salt. Allow them to sit
for at least 1 hour, allowing them to drain. Take a mold such as a 9-inch
springform pan, coat it with one tablespoon of butter. Then coat the pan
with 2 tablespoons of bread crumbs. Over medium heat brown the eggplant in
the olive oil on both sides. Drain the slices well on paper towels. Line
the bottom of the mold making a pattern on the bottom. Lay more slices
around the sides, overlapping each slice, and leaving some overhanging the
mold. Keep some slices to cover the bottom when your done filling it. Cook
the pasta in salted boiling water, undercooking it a little, as it will
cook more in the oven. Drain well, put the pasta back in the pot, stir in 2
cups of the sauce, oregano, basil and cheese. Season with salt and pepper
if necessary. Spoon the pasta into the mold, fold over any excess eggplant
and cover the mold with the remaining eggplant. Press down very well,
sprinkle with more breadcrumbs, dot with the remaining butter and bake in a
350 degree oven for 25 minutes or until golden brown. Remove from the oven,
place a platter on the bottom, invert the mold and remove the mold. Serve
with the remaining sauce. This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9114
broadcast 04-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-28-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.

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