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2 eggplants (2 1/4 lb)
Salt
3 tablespoons unsalted butter
1/2 cup dry breadcrumbs
Vegetable oil, for frying
1 pound periciatelli
3 cups thick tomato sauce, preferably homemade, with meat or without
1 tablespoon dried oregano
3 tablespoons chopped fresh basil or 1 tsp dried basil
1 cup mixed grated parmesan, caciocavallo, and pecorino
Freshly ground black pepper
At least 1 1/2 hours before serving, peel the eggplants and slice them lengthwise 3/8 inch thick. Salt and let stand in a colander for 30 minutes.
Meanwhile, use 1 tablespoon of the butter to lightly coat a 10-inch mold with 3-inch-wide sides or a 10-inch springform pan. Coat evenly with 2 tablespoons of the breadcrumbs. Blot the eggplant slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slices aside for the
top of the timbale. Line the bottom of the mold or pan with some of the others, making an attractive arrangement since, when the timbale is unmolded, the bottom will be the top. Line the sides with the rest of the slices, slightly overlapping them and letting them hang over the edge of the pan. If you have any slices left over, set them aside to make a layer in the middle. Set aside.
Preheat the oven to 350 degrees. Cook the perciatelli in boiling salted water for 3 minutes, or until less than al dente since it will cook further in the oven. Drain and return the pot. Warm the tomato sauce if cold. Stir 2 cups of the sauce, the oregano, basil and cheese into the pasta. Add salt and pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side.
Salt
3 tablespoons unsalted butter
1/2 cup dry breadcrumbs
Vegetable oil, for frying
1 pound periciatelli
3 cups thick tomato sauce, preferably homemade, with meat or without
1 tablespoon dried oregano
3 tablespoons chopped fresh basil or 1 tsp dried basil
1 cup mixed grated parmesan, caciocavallo, and pecorino
Freshly ground black pepper
At least 1 1/2 hours before serving, peel the eggplants and slice them lengthwise 3/8 inch thick. Salt and let stand in a colander for 30 minutes.
Meanwhile, use 1 tablespoon of the butter to lightly coat a 10-inch mold with 3-inch-wide sides or a 10-inch springform pan. Coat evenly with 2 tablespoons of the breadcrumbs. Blot the eggplant slices dry. Fry the slices in the oil in a large skillet over medium-high heat until lightly golden on both sides. Drain on paper towels. Set some slices aside for the
top of the timbale. Line the bottom of the mold or pan with some of the others, making an attractive arrangement since, when the timbale is unmolded, the bottom will be the top. Line the sides with the rest of the slices, slightly overlapping them and letting them hang over the edge of the pan. If you have any slices left over, set them aside to make a layer in the middle. Set aside.
Preheat the oven to 350 degrees. Cook the perciatelli in boiling salted water for 3 minutes, or until less than al dente since it will cook further in the oven. Drain and return the pot. Warm the tomato sauce if cold. Stir 2 cups of the sauce, the oregano, basil and cheese into the pasta. Add salt and pepper to taste. Spoon half into the lined mold. Cover with a layer of eggplant if you have slices left over and add the rest of the periciatelli. Lightly press down with your hands to spread the pasta mixture to the sides. Fold the over-hanging slices of eggplant over the pasta and cover completely with the reserved slices. Sprinkle the top with the remaining breadcrumbs and dot with the remaining 2 tablespoons butter. Bake for 25 minutes, or until golden brown on top. Remove from the oven, put a platter on top, and invert the pan. Let stand for at least 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with the remaining sauce on the side.
