Pasta Alla Norma (Baked Penne With Eggplant) Recipe
Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Old
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Saute pan
- Paper towel
- Plate
- Baking dish
- Oven
- Measuring cup
- Measuring spoon
- Cooking spray
- Spoon
- Tongs
- Grater
- Cutting board
- Chef's knife
- Pastry brush
Ingredients
- 2 lbs eggplants, cut into 1/4 inch-thick slices
- 6 tablespoons extra virgin olive oil
- 1 lb penne
- 2 cups basic tomato sauce
- 1 cup toasted breadcrumbs
- 1/2 cup freshly grated pecorino romano cheese
- 10 fresh basil leaves, roughly torn
- 8 ounces ricotta salata, for grating
- salt
- fresh ground black pepper
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