Eggplant Aubergine Alla Pasta Nostra Food

EGGPLANT ALLA PASTA NOSTRA

Steps:

• Using a vegetable peeler, peel eggplant lengthwise in alternating strips. Slice crosswise, 1/2 inch thick. Layer slices in a colander, sprinkling each layer generously with salt. Set colander over a bowl and weight with a heavy object. Transfer to refrigerator, and let stand overnight.
• Preheat the oven to 400 degrees. In a large cast iron skillet, heat 1/2 inch oil over high heat. Remove eggplant from colander, and pat dry with paper towels. Working in batches, add eggplant to skillet. Cook until golden brown, turning once. As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern. Repeat process until you have used half of the eggplant. Sprinkle with a small pinch of oregano. Top each with 1 1/2 tablespoons of each cheese. Using a spray bottle filled with water, lightly spray cheese to moisten. Top with tomato slices, and season with salt. Repeat process using remaining ingredients to make a second layer. Top each with 1 1/2 tablespoons Baita cheese. Spray with a little more water. Add 2 tablespoons water to baking sheet.
• Bake until the cheese is bubbling and beginning to brown. Serve immediately.

PASTA WITH EGGPLANT (AUBERGINE)

Steps:

• Heat 3 tablespoons of the olive oil in a large, deep skillet.
• Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
• Meanwhile, cook the ziti according to package directions.
• When it is al dente, drain.
• Remove the eggplant from the saute pan.
• Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
• Add the tomatoes and crush them with your fingers.
• Add the cooked eggplant cubes and the olives.
• Cook and stir 15 minutes, until sauce is thick.
• Season with salt and pepper.
• Stir in the basil.
• Cook 2 minutes.
• Add the ziti to the sauce and stir to combine.
• Serve hot.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

PASTA ALLA NORMA (FRESH PASTA WITH EGGPLANT(AUBERGINE))

Steps:

• Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
• After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
• While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
• Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
• Enjoy!

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.

EGGPLANT (AUBERGINE) ALLA PASTA NOSTRA

Steps:

• Using a vegetable peeler, peel eggplant lengthwise.
• Slice crosswise 1/2-inch-thick.
• Layer slices in a colander, sprinkling each layer generously with salt.
• Set colander over a bowl and weight with a heavy object.
• Transfer to refrigerator, and let stand overnight.
• Preheat the oven to 400°.
• In a large cast iron skillet, heat 1/2-inch oil over high heat.
• Remove eggplant from colander, and pat dry with paper towels.
• Working in batches, add eggplant to skillet.
• Cook until golden brown, turning once.
• As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
• Repeat process until you have used half of the eggplant.
• Sprinkle with a small pinch of oregano.
• Top each with 1 1/2 tablespoons of each cheese.
• Using a spray bottle filled with water, lightly spray cheese to moisten.
• Top with tomato slices, and season with salt.
• Repeat process using remaining ingredients to make a second layer.
• Top each with 1 1/2 tablespoons Baita cheese.
• Spray with a little more water.
• Add 2 tablespoons water to baking sheet.
• Bake until the cheese is bubbling and beginning to brown.
• Serve immediately.