Directions: |
Directions:Heat 1/3 cup of oil in large nonstick frying pan over medium heat. Add half the eggplant and toss to coat in oil. Sprinkle with salt and pepper. Saute until eggplant is golden and tender about ten min. Using a slotted spoon, transfer eggplant mixture to a large bowl. Repeat with remaining 1/4 cup of oil, eggplant and garlic.
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking into small pieces with back of spoon (about 8 minutes). Add the sausage, marinara and red pepper to the eggplant mix and toss.
Meanwhile, bring a large pot of salted water to boil over high heat. Add the pasta and cook for 1 to 2 minutes. Pasta should be slightly crunchy and undercooked. Drain. Toss with eggplant/sauce mixture in large bowl. Cool. Add mozzarella and Parmesan and toss again.
Preheat oven to 375 degrees.
Roll out one thawed pastry sheet on a floured surface. Transfer to a 9 inch spring-form pan, allowing excess pastry to hang over the rim. Spoon the pasta mixture into it. Place the second (rolled out) pastry sheet on top over the pasta filling. Pinch the edges together to seal. Trim overhanging pastry. Cut a slit in center for vent.
Bake until brown about 1 hour and 30 minutes. Let stand for 15 min before serving. Remove pan sides and place on dish. |
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