Pasta with Eggplant

Following is another recipe I received via e-mail chain from a friend of a friend of a friend of a friend. It sounds delicious and seriously Italian. My hubby and kids love it! And that says it all.....

Ingredients:
3 big aubergines (eggplants)
1 cup of tomatoe purée
400 gr of pasta (tortiglioni, if possible)
basil
oil
salt
pepper

Preparation:
1.) Cut and dice eggplants.
2.) Fry them in very hot oil until they are crispy but be careful not to burn them.
3.) Put them on some kitchen paper and salt them.
4.) At the same time prepare a tomato sauce by putting tomato puree into a pan with some oil and salt once it's cooked.
5.) After the sauce has cooked for about half an hour you can add inn the aubergines.
6.) If you have it some basil can be added to the sauce with the aubergines.
7.) Cook the pasta in boiling and salted water and cook for the minutes indicated on the pasta box.
8.) Add in the sauce.
9.) Sparkle with parmisan cheese and la pasta è pronto!

Grilled Eggplant, roasted Red Peppers & Ricotta Sandwich

It sounds Italian but my hubby says its purely "gringo". I guess he's right because Italians don't "do" sandwiches. Panini at best! Keep posted for panini recipes in the future.

Ingredients:
1 medium eggplant (about 1 lb) , sliced into 1/4-in.-thick rounds
1 tablespoon(s) olive oil Kosher salt and pepper
1/4 cup(s) store-bought pesto
4  ciabatta or other rolls, split
1 cup(s) ricotta cheese
4 medium roasted red peppers, halved

Preparation:
1.) Heat grill to medium.
2.) Brush both sides of the eggplant with the oil and season with ¼ tsp each salt and pepper.
3.) Grill, covered, until the eggplant is slightly charred and tender, 2 to 3 minutes per side.
4.) Spread the pesto on the rolls and form sandwiches with the eggplant, ricotta and roasted peppers.

Italian Parmiggiana

I will not compete with my Italian mother-in-law, therefore following is a simpler version of a real Neapolitan parmiggana. My hubby would call it the American version. ;)

Ingredients:
1 large onion, peeled & diced

2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick

2 x 400g (140z) can tomatoes
2 x Mozzarella cheese
1 bunch basil, leaves picked

2 large handfuls freshly grated parmesan cheese + extra to serve

Preparation:
1.) Cook onion with a little olive oil in a saucepan over a medium heat until soft but not browned.
2.) Meanwhile sprinkle eggplant layers with salt and allow to stand while the onion cooks.
3.) Add tomatoes and a few basil leaves to the onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour – you just want the flavours to come together – no need for the sauce to reduce. And don’t worry about seasoning it – there will be plenty of salt in the eggplant and cheese.
4.) Preheat oven to 220C (425F). Generously oil a large baking tray.
5.) Pat eggplant dry with paper towel, removing as much salt as possible. Place eggplant in a single layer on the tray (you may need 2 trays) and drizzle generously with more olive oil.
6.) Bake for 20 – 30 minutes, turning once or twice until eggplant is very soft and golden brown on both sides.
7.) Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some mozzarella. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese.
8.) Bake for 20 – 30 minutes or until cheese is melted and everything is hot and bubbling.

Tips:
If you were after a shortcut you could substitute in a large jar of tomato passata or pre-made tomato pasta sauce. Lovely with a crunchy, bitter leaf salad but also excellent the next day as a sandwich filling.