Thursday, July 28, 2011

Ditalini Casserole with Roasted Eggplant

 I had an offer of several Japanese eggplant so I decided to try this recipe.  It is in the oven at the moment.  It smells wonderful!

Ditalini Casserole with Eggplant

1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
6 small eggplants, cut into 1/2 inch strips
16 ounces of ditalini or macaroni
1 white onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon of dried basil or 1 teaspoon fresh basil
1/2 cup of olive oil
1- 28 ounce can of tomatoes, drained
1/2 cup of grated Pecorino or Parmesan cheese
8 ounces of mozzarella cheese, shredded
4 ounces of provolone cheese, sliced

Lightly salt and pepper eggplants, drizzle with olive oil and roast for 30 minutes at
425º Fahrenheit.

Cook pasta in boiling salted water until just tender, following package directions; drain.

Sauté onion and garlic in 2 tablespoons of oil.  Add tomatoes , and basil.  Simmer for 10 minutes.

Preheat oven to 375º Fahrenheit.

Place half the ditalini in buttered casserole dish.

Sprinkle with 2 tablespoons of Grated Parmesan cheese and half the mozzarella.

Pour on tomato sauce.

Add eggplant, then remaining pasta.

Finish with layer of provolone cheese and the rest of the mozzarella.

Sprinkle with remaining grated cheese.

Bake for 30 minutes. Remove from oven and serve.  Serves 8.