Baked Spaghetti with Eggplant

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

From Williams Sonoma Italian Favorites Cookbook

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.

-  Pinch of Chile powder

-  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:

1. In a saucepan, warm the 6 Tbs olive oil over low heat.  Add the garlic and sauté, stirring often, until translucent, about 2 minutes. 
2. 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.
3. 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.
4. 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. 
5. Line the pan bottom and sides with the eggplant slices, overlapping them slightly.  Reserve any leftover slices.
6. Bring a large pot three-fourths full of water to a boil.  Add the spaghetti and cook only until half cooked, about 4 minutes.
7. Drain the spaghetti and transfer it to a bowl.  Pour the tomato sauce over the top and add any leftover eggplant slices.  Toss well.
8. 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. 
9. Invert onto a warm platter and serve at once.

serves 6