Baked Eggplant And Pasta

INGREDIENTS:

3 med. eggplants, approx. 2 1/2 – 3 lbs.
1 tbsp. salt
1 tsp. olive oil
1/2 lb. rigatoni, penne or some other short, stout pasta
1 1/2 c. tomato sauce
2 tbsp. chopped basil
10 almonds, blanched, peeled & chopped
1/2 c. freshly grated Parmesan
Salt & freshly ground pepper to taste
1/2 lb. caciocavallo or sharp provolone cheese, thinly sliced

DIRECTIONS:

Peel the eggplants, slice lengthwise approximately 1/4 to 1/2 inch thick, sprinkle all over with salt and place in a colander to drain for 30 minutes.
Rinse all the salt off the eggplant slices, pat them dry between paper towels and broil them until browned on both sides.

Preheat the oven to 375 degrees. Generously oil a 9″ square baking dish.

Cut the eggplants into pieces roughly the size of the pasta you intend to use and set aside.

Bring 4 quarts of salted water to a rapid boil, stir in the pasta and cook until almost al dente. The pasta should be under done. Drain thoroughly and transfer to a large mixing bowl. Combine the tomato sauce with the basil. Add to the pasta half the eggplant pieces, half the chopped almonds, half the tomato sauce, 1/4 cup of Parmesan, salt and pepper and combine well. Place the mixture in the prepared baking dish and press down firmly.

On top of the mixture first spread the remaining eggplant, then the almonds, and finally the tomato sauce. Cover with the thinly sliced caciocavallo or provolone, sprinkle the remaining Parmesan on top, cover with foil and bake in the preheated oven until the cheese melts. Remove the foil and bake for another 5 or 10 minutes to brown. Remove from the oven and allow it to rest for 5 minutes, then serve. Serves 4.
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Baked Tomato Sauce With Pasta

INGREDIENTS:

1/2 c. olive oil
1 1/2 lbs. fresh tomatoes, unpeeled (about 4)
1/4 c. grated Romano or Parmesan cheese
1/4 c. dry bread crumbs
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. pasta – choose a kind with lots of nooks and crannies to hold the sauce, such as rotelle

DIRECTIONS:

Preheat oven to 400 degrees. Choose a shallow baking dish that will just hold tomatoes in a single layer. Cover bottom of dish with the olive oil. If using roma tomatoes, cut in half; if round tomatoes, quarter. Dip cut surfaces in the olive oil, then place in pan cut side up. Combine remaining ingredients except pasta and sprinkle over tomatoes. Bake 40 minutes in middle of oven. Tomatoes should be very soft.
Meanwhile, cook pasta and drain. Put in bowl and pour tomatoes and oil over, tossing to break up tomatoes. Serve with extra cheese if desired, and perhaps some chopped fresh parsley for color. Serves 4.
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Baked Pasta With Basil And Parmesan

INGREDIENTS:

1 (16 oz.) pkg. cappellini (angel hair) pasta
4 tbsp. (1/2 stick) butter
6 lg. cloves garlic, minced
4 eggs
1 1/2 c. half & half
1 c. very coarsely chopped fresh basil (about 1 oz.)
1 1/2 c. grated Parmesan cheese (about 6 oz.), divided
Salt & pepper to taste

DIRECTIONS:

Lightly butter a 9 x 13 inch baking pan. Cook cappellini until barely tender to the bite (al dente). Drain, rinse with cold water; drain again and place in a large bowl. Meanwhile, melt butter, stir in garlic. Pour over pasta and toss well. In a medium bowl, whisk eggs and half and half until foamy. Stir in basil, 1 cup Parmesan cheese, salt and pepper to taste. Pour over pasta, tossing until well distributed. Pour into prepared pan; sprinkle top with remaining 1 1/2 cups cheese. Preheat oven to 325 degrees. Bake, covered, for 30 to 35 minutes or until set. Remove from oven and let rest 10 minutes before serving. Cut into squares to serve. Serves 8 to 10.
I just love pasta, but found it difficult to serve to company. This recipe is wonderful, as you can make it in advance and need not worry about it getting cold.

On the following pages are several types of dumplings. Some cook books call them by different names, and cook them differently. I shall tell you how to cook them, and you can decide how you want to do it. It is easier to just boil them. However, if you have a bamboo steamer, you can cook them in it and bring it to the table. It makes a nice presentation.

Also I have listed different sauces, again, you can decide which one you prefer for each type of dumpling.
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