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This recipe for BAKED PASTA with EGGPLANT SAUCE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Sunday, March 22, 2009


6 Tbsp olive oil
1/2 cup Italian breadcrumbs
6 large garlic cloves, sliced
1/2 tsp crushed red pepper flakes
1 med eggplant(about 1 lb), cut into 1/2" cubes
8 ounces mozzarella cheese, cut into 1/4" cubes
1/2 cup grated Romano cheese
1 lb Italian sausage, casing removed & cut into 1/2" pieces
1/2 cup red wine
1-1/2 cups tomato sauce
1 cup beef broth
salt & pepper to taste
1 pound pasta, (ziti or penne)

Brush or spray a 9x13 baking dish with olive oil. Coat with 1/4 cup breadcrumbs. Heat the olive oil in a large skillet, and cook the garlic and red pepper flakes until the garlic is lightly browned. Add the diced eggplant in two batches, and brown on all sides. Remove the eggplant and garlic to a dish and keep warm. In the same skillet, brown the sausage pieces. Pour in the wine, stirring to scrape up any browned bits. Reduce the liquid by half, simmering for about 2 minutes. Return the eggplant to the skillet and add the beef broth, tomato sauce, salt and pepper. Bring to a boil, and then reduce the heat and simmer, stirring occasionally, until it reaches a nice rich sauce consistency. About 15 minutes.
While the sauce simmers, cook the pasta. Drain and return to the pot. Add the sauce and toss, along with the diced mozzarella and 1/2 of the Romano cheese. Spoon the mixture into the prepared pan. Sprinkle with the remaining Romano and the breadcrumbs.
Bake in a pre-heated 425 oven about 20 minutes, until it forms a lovely brown crust.

Number Of Servings:
Number Of Servings:
six or eight




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