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CAVATONI CASSEROLE ALLE FEENIE Part 2




Source of Recipe


Betty Diamond Alessandra


List of Ingredients





EggPlant: (Do not prepare the eggplant until you're ready to assemble)
1 medium to large eggplant
salad oil
olivee oil
eggs, beaten
handful of fresh, finely minced parsley
breadcrumbs (homemade & tosted, if possible)



Recipe



Pare & slice eggplant into 1/4 inch rounds ( about 2 to 5 " in D.)
Feenie used to soak them in salt water for several hours to get rid of the
bitterness. We do not bother. Just sprinkle them with a timy amount of
sugar. Put amount of both oils in a wide frying pan. the more eggplant
you get in, the better--but don't over lap. Get oil maderated hot...Meanwhile,
add parsley to egg. Dip eggplant medallions (rounds) first into egg mixture,
then carefully into breadcrumbs. Put rounds into hot oil, & cook until lightly browned, but not burned. Drain well on Paper towels.

Pasta:
Cook 1 lb. of cavatonis till al dente in rapidly boiling salted water which
a teaspoon of salad oil has been added for about 10 minutes or according
to package directions.
Assemblange:
Put a little gravy on bottom of casserole dish. Top with layer of pasta.
Top this with a little gravy. Top this with a layer of eggplant slices.
Cover with plenty finely grated Romano. Sprinkle with 1 finely chopped basil leaf. Cover with plenty gravy. Repeat: process till you end with layer of gravy topped with cheese. Put in preheated 350 degree oven for 45 to 50 minutes. Decorate with more finely chapped basilice.

With this, a simple green salad, extra cheese on the table and a dry red wine.
We like Malbec or Zin from my cousin's *Seghesio vineyard in California.