Photo by T. Mike Fletcher
Eggplant
8 slices of eggplant, sliced about 1/3 inch thick
Ricotta Pesto Filling
½ cup Ricotta
2 tablespoons asiago cheese
1 tablespoon pesto
½ teaspoon salt
¼ teaspoon pepper
Mix all together. Sandwich 2 slices of eggplant with about 2 tablespoons of filling.
Quick Marinara Sauce
Yield: About 2¾ cups
1 tablespoon oil
2 large cloves garlic, finely chopped (about 2 teaspoons)
1 ¾ cup crushed tomatoes in puree (14.5 ounce can*)
1 ¾ cup petit-diced tomatoes with juice (14.5 ounce can)
1 tablespoon tomato paste
2 teaspoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
In a medium saucepan, heat the oil. Add the garlic and sauté briefly, until fragrant and just beginning to color. Don’t sauté too long or the garlic will brown and turn bitter. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook for 20 to 25 minutes until it starts to thicken, stirring very often. Do not over reduce or it will be too thick.
*Crushed tomatoes in puree can be difficult to find. They comesin 28 ounce cans. Either use half of the can and freeze the other half or double the recipe to use all of it and freeze the finished sauce.
Breading
1 cup dry bread crumbs
½ cup asiago cheese
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs
1 cup flour
2 teaspoon salt
2 teaspoon carse ground pepper
¼ cup oil
Mix the bread crumbs, asiago, basil and oregano together in a bowl. In a second bowl, beat the eggs with a fork to mix completely. In a third bowl, mix the flour, salt and pepper.
Arrange the bowls, with the flour, eggs and bread crumb mixture in that order, left to right. Dip the stuffed eggplant in the flour, shaking off the excess, but making sure the sides are also coated. Dip in the egg and finally in the bread crumb mixture. Place on a tray.
Add the oil to a sauté pan. When it is hot, add the coated egglant. Brown on both sides. Place on a rimmed baking sheet and finish in 350-degree oven for about 10 minutes. Set aside.
Fettucine
1 pound fettucine
Bring a large pot of salted water to a boil. Add the fettucine and cook until al dente – about 10 to 12 minutes.
To assemble
Eggplant, baked
Fettuccine, cooked
Quick Marinara Sauce
Provolone, optional
Nest 4 portions of fettuccine. Place an eggplant sandwich or two on top. Top with a slice of provolone.
By Helen Fletcher, The Ardent Cook
