Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli

Posted in Egg Dish

Source: Food.com

Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli SERVES 10 -12

From Cucina Amore--Nick Stellino 1997

Ingredients for Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli:

Ingredients
  • 1 (1 1/2 lb)  eggplants
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
Bechamel Sauce
  • 3 cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon nutmeg
Filling
  • 3 quarts water
  • 1 lb penne pasta or ziti pasta
  • 2 tablespoons olive oil
  • 1/3 cup Italian seasoned breadcrumbs
  • 4 cups Ragu tomato sauce
  • 3/4 cup freshly grated parmigiano-reggiano cheese
  • 3/4 cup freshly grated pecorino romano cheese
  • 3/4 cup freshly grated provolone cheese (sharp)
  • 1 lb honey-baked ham, cut into thin strips

Preparation of Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli:

  1. The day before serving, slice the eggplants lengthwise into 1/4inch slices. Sprinkle with the salt and lay the slices on top of one another in 1 large colander or in 2 small colanders. Place a dish on top and weight it down (a large can of tomatoes works well.) Drain for 20 minutes. Dry the eggplant slices with paper towels.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper if you're not using a non-stick pan. Brush the paper and eggplant slices with the olive oil and cook in the over for 25 minutes, until lightly brown. Set aside.
  3. For The Bechamel Sauce:.
  4. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by stirring butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk and then pour it, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, continue whisking over medium heat until the sauce thickens, about 3-5 minutes. Set aside.
  5. For the Filling:.
  6. Bring the water to a boil and cook the pasta until just tender. Drain well, return to the pot and toss with the 2 tablespoons of olive oil. Set aside.
  7. To Assemble:.
  8. Grease a deep 9x17 inch baking dish and coat with the bread crumbs. Line the pan with the cooked eggplant slices, edge-to-edge, and hanging over the sides of the pan. (It's okay if there are spaces showing between the slices.) About 9 slices should be enough to cover the dish.
  9. Mix the cooked pasta with 3 cups of the ragu sauce, 1 cup of the bechamel sauce and half of each the cheeses. Stir well. Pour half the pasta mixture into the prepared dish. Top with the ham, the remaining cheeses, ragu sauce, bechamel sauce and pasta mixture.
  10. Fold the eggplant slices over the top and cover with approximately 5 more slices. Cover the dish with plastic wrap and place a baking sheet on top with 3 large cans to weight it down. Place in the refrigerator overnight.
  11. The day of serving, preheat the oven to 400 degrees F. Remove the plastic wrap, re-cover the dish of pasta with aluminum foil and bake for 1 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and let rest for 15 minutes.
  12. To serve, invert onto a large serving dish a cut into wedges or thick slices.
  13. Serves 10-12.

Nutrition of Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli:

Nutrition Facts Serving Size 1 (603g) Recipe makes 10 servings The following items or measurements are not included below: 3/4 cup pecorino romano cheese 1 lb honey-baked ham

Related recipes :

  • Grilled Cheddar Burgers and Veggies

    What could be easier than beef and veggies that grill to perfection in their own little pouches?SERVES 4 1 lb lean ground beef 1 cup cheddar cheese, shredded 1 tablespoon worcestershire sauce 2 medium green onions, chopped 1 teaspoon sea

  • Lemony Chicken With Creamy Basil Sauce

    From chatelaine magazineSERVES 6 1 lemon 2 tablespoons olive oil 3 garlic cloves, minced 2 teaspoons dried oregano leaves 1/2 teaspoon salt 1/2 teaspoon pepper

  • Braised Halibut With Tarragon and Chives

    This was printed by the Mpntreal Gazette and comes from Anna and Micheal Olson's Cook At Home cookbook. Haddock, salmon or any other firm fleshe fish can be substituted for the halibut, which is good for me, because my family loves salmon.

  • Peach Cheesecake With Gingersnap Crust

    This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.

  • Summer Salad Nicoise With Whole Wheat Croutons

    This gets on the table pretty fast, and is a nice, elegant (yet hearty) meal. It happens to be a particular summertime favorite of mine.lSERVES 4 2 large eggs 4 slices whole wheat bread 8 tablespoons extra virgin olive oil 1 (6 ounce) jar marinated artichoke hearts 1 (6