I found this recipe in my Williams Sonoma cookbook and it sounded so good I had to try it. Except for frying the eggplant, which is a little time consuming, it was an easy dish to make. Only one word is needed to describe it….Scrumptious!!!
Baked Spaghetti with Eggplant
Ingredients:
- 6 tablespoons (3 fl oz) extra-virgin olive oil, plus 5 cups (40 fl oz) for deep-frying
- 3 cloves garlic, chopped
- 1 ¼ lb ripe plum tomatoes, peeled and chopped, or (28 oz) canned plum tomatoes, drained & chopped.
- Salt
- 3 large aisian eggplants (slender aubergines), about 1 ¼ lb total weight, trimmed and cut crosswise into slices about ¼ inch thick
- Unsalted butter for greasing
- ¾ cup fine dried bread crumbs
- 1 lb dried spaghetti
Directions:
- In a saucepan, warm the 6 Tbs olive oil over low heat. Add the garlic and sauté, stirring often, until translucent, about 2 minutes.
- Add the tomatoes and chile powder, stir well, and season with salt to taste. Cook over low heat until the liquid evaporates, about 30 minutes.
- Pour the 5 cups olive oil into a deep frying pan and heat to 350°F (180°C) on a deep frying thermometer. Slip the eggplant into the hot oil, a few slices at a time, and deep fry until golden, about 3 minutes. Transfer with a slotted spool to paper towels to drain. Season with salt to taste.
- Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan with butter and then coat the bottom and sides evenly with the bread crumbs.
- Line the pan bottom and sides with the eggplant slices, overlapping them slightly. Reserve any leftover slices.
- Bring a large pot three-fourths full of water to a boil. Add the spaghetti and cook only until half cooked, about 4 minutes.
- Drain the spaghetti and transfer it to a bowl. Pour the tomato sauce over the top and add any leftover eggplant slices. Toss well.
- Pile the spaghetti mixture in the prepared pan and press the top to pack it lightly. Bake until lightly browned on top, about 20 minutes.
- Invert onto a warm platter and serve at once.
