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Eggplant And Pasta Charlotte




Source of Recipe


TOH Message Board: Janie


Recipe Introduction


This dish is wonderful and when you allow it to cool slightly , It will cut like a piece of cake. Pass extra sauce on the side


List of Ingredients




-2- Medium eggplants, total weight about 1 pound
-olive oil
-10-oz. rigatoni
-1 Jar Spaghetti Sause
-6 Tbs butter
-1/2 pound shredded Mozzerella cheese
-1/4 cup shredded cheddar cheese
-1/4 cup shredded parm cheese
-1 Tbs oregano
-Fresh ground pepper
-2 Tbs dried breadcrumbs



Recipe



-Slice the eggplant diagonally into 1/4" slices.
-Salt the eggplants and place in a colander to drain for 30 minutes.
-Rinse under cold water and pat dry.
-Saute in a little olive oil until soft.
-Oven set at 375.
-Brush a 8" springform pan with olive oil.
-Cook the rigatoni al dente.
-Drain well, return to the pan and add 2 Tbs of the tomato sauce.
-Mix well.
-Add a little more tomato sauce.
-Mix well then add all of the cheeses. oregano and season with the salt and pepper.
-Arrange the eggplant slices over the base and the sides of the pan.
-Make sure that the slices in the base of the pan radiate attractively from the center and All gaps are filled. overlapping if necessary.
-Spoon the pasta mixture into the center of the pan and press down lightly.
-Sprinkle with the breadcrumbs and bake for 20 minutes.


**Allow the Charlotte to stand for 15 minutes to settle and for the flavors to develop.
-Run a knife around the edges and then turn out onto a warmed serving dish
-Immediately press any eggplant back into place if it has fallen.
-Serves 4

Authors Note:
=I have made this with regular spaghetti as well.
=And I have also used both zucchini and eggplant together. =This is really a fun dish to play with.
=I have filled several with many different fillings but always use a pasta as a base.
=Just do not add to much tomato sauce to your filling.
=And of coarse I like to hit it with some truffle oil when serving!