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New York’s Finest
By Chef Bruno • Marsal & Sons
Eggplant Penne Bake
Those who’ve spent time in Sicily may recall that eggplant is a popular
ingredient in many dishes. My brother, a chef who lives in Palermo,
loves to make this eggplant penne bake for the events he caters.
The fi rst time I tried it was at a wedding I attended in Palermo; it was
made with linguine (also good) and didn’t have the bread crumb topping,
which I added later as my own special touch. Once I came back
to the States, I started making it and telling others about it. Now I see
it showing up at local New York pizzerias, offered by the quarter or the
slice, and it’s slowly spreading. Guess they know a good thing when
they taste it!
You’ll Need:
8 oz. dry penne pasta
4 oz. olive oil
2 eggplants
1 onion, chopped
2 garlic cloves, minced
14 oz. can crushed tomatoes
2 tsp. oregano
2 oz. mozzarella cheese, sliced
½ c. Parmesan cheese, grated
2 tbsp. bread crumbs
Sea salt and table salt
Pepper
Directions:
Bring a pot of water to a boil. Add penne pasta and a small amount of oil,
cooking until al dente. Drain in a colander and return the pasta to the pot
(cover it to keep warm). Cut the eggplant in half lengthwise. Score around
the sides with a sharp knife, being careful not to pierce the shell. Scoop
out the inside of the eggplant with a spoon; coarsely chop the fl esh
and set it aside. Sprinkle 2-3 spoonfuls of sea salt over the chopped
fl esh and open shells. Allow them to set for 1 hour while the salt helps
the eggplant dehydrate. Once you see black water come out of the
eggplant, rinse everything extremely well to remove salt, and pat dry.
Brush the insides and outsides of the shells with olive oil. Heat the
remaining oil in a pan; add the onions and cook until tender. Add garlic
and cook for 1 minute. Add the chopped eggplant and cook, stirring
frequently, for 5 minutes. Add tomatoes, oregano, salt and pepper. Bring
to a boil and simmer for 10 minutes, until thickened. Remove from heat,
add pasta and stir.
Spray a cookie sheet with oil, arranging the eggplant shells in a single
layer. Divide half of the tomato and pasta mixture between the shells.
Place mozzarella cheese over the mixture, and pile the remaining
tomato and pasta mix over the top. Mix together the Parmesan
cheese and bread crumbs, and sprinkle it over the top, patting it
lightly into the mixture.
Bake in a 400° oven for 25 minutes, or until the topping is golden
brown. Serve hot and enjoy!