Tamburello di Melanzane - Penne Pie with Eggplant and Mozzarella
Watch Naomi and her daughter Gabi prepare this recipe here!
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Cooking tools:
- Grill pan
- Pastry brush
- Tongs
- Pan
- Mixing bowl
- Pot
- Colander
- Springform pan
- Paper towel
- Oven
- Serving platter
- Chef's knife
- Spatula
- Grater
- Stove
- Measuring cup
- Wooden spoon
- Cutting board
- Kitchen scale
- Spoon
Ingredients
- 3 large eggplants
- 1/2 cup Zeta Extra-Virgin Olive Oil
- 2 (28-ounce) cans whole peeled tomatoes
- 1/4 cup Zeta Extra-Virgin Olive Oil
- 6 large cloves garlic
- 1 teaspoon Gefen Red Pepper Flakes
- about 2 teaspoons kosher salt
- 20 fresh basil leaves
- kosher salt
- 1 pound Tuscanini Penne Rigate
- 1 pound fresh mozzarella, cut into small pieces
- 1 bunch basil, thinly sliced
- Zeta Extra-Virgin Olive Oil
- grated parmesan, to serve
- springform pan
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