|
Ziti alle Melanzane (eggplant or
aubergines)
Description:
Eggplant is becoming ever more popular for those who are diet conscious. Eggplant is a very versatile vegetable that is highly fibrous and has the consistency somewhat of meat without the cholesterol and fat. There are several types of eggplant, large and globular, Italian small and cylindrical, and the purple and white Chinese variation among others. Eggplant should be sliced or cubed and soaked in salt water, if time permits, for 30 minutes or so in a bowl with some weight on top to rid it of any bitterness. I’ve prepared it without soaking and it turns out fine. It can be boiled, baked, fried or steamed. If frying, the oil should be very hot initially to avoid excessive absorption by the eggplant of the oil and then the heat should be turned down after a few minutes so as not to burn the eggplant.
Preparation Time:
30 minutes
Ingredients:
-
1 pound of Ziti
-
1 pound of eggplant or 1 large eggplant, sliced
-
2 eggs, beaten
-
2 cups of flour
-
2 cups of grated parmigiano cheese
-
2 -3 cups of vegetable oil for frying
For
the tomato sauce:
-
1 (28 ounce) or 1 pound, 12 ounce can of crushed tomatoes
-
1 (14.5) ounce can of diced tomatoes
-
2 tablespoons of olive oil
-
1/4 cup of fresh Italian flat-leaf parsley, chopped
-
1/2 of a small sweet onion, diced
-
4 whole garlic cloves, minced
-
1 Knorr®’s vegetable bouillon cube
-
1/2 cup of dry white wine (optional) or water
-
Salt and pepper to taste
Directions:
Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta after the water reaches a boil, approximately 10 minutes before the final preparation of the recipe.
For
the tomato sauce:
Pre-heat a saucepan over medium heat, adding the olive oil when hot. Soffriggere or lightly fry the garlic, onion and the parsley in the olive oil for a few minutes. Discard the garlic if desired. Add the tomatoes, white wine and the bouillon cube to the saucepan and simmer all of the ingredients together for 20 minutes.
For the eggplant:
After soaking the eggplant in water, pat dry, halve lengthwise and cut 1/4 inch thick lengthwise slices. Cut the 1/4-inch slices into 1-inch wide strips. If the eggplant is large cut the strips in half to about 3-4 inches long like French fries. Dip the strips in beaten egg and then a mixture of the flour and grated parmigiano cheese. Shake off excess flour. Pre-heat the vegetable oil in a large fry pan over high heat. Add the eggplant strips and fry until golden brown and floating. Remove with slotted spoon and dry off on a plate lined with a paper towel. Combine the drained al dente pasta with the tomato saucepan ingredients. Toss so the sauce coats the pasta. Transfer the pasta to a large serving bowl. Arrange the warm eggplant strips on top like spokes of a wheel. Top with grated pecorino or parmigiano cheese and a little parsley for garnish.
Variations:
-
Use 2 tablespoons dried basil or 1/3 cup of torn basil. Add hot pepper flakes for an “arrabbiata” zing.
-
Add a cup of besciamella sauce (pg. 22) to the finished dish, and then place the eggplant on top of the besciamella and pasta.
Other
Recipes:
|