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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Wash the eggplant, slice it into -inch rounds, slice the rounds into strips, then slice the strips into -inch cubes. Put them in a
colander, toss them with salt and set aside for 30 minutes while you begin the sauce.
Peel the garlic, then mash the cloves until broken into a rough pure. Alternatively, chop the garlic very finely. Combine it with the milk,
nutmeg, and herbs in a small pan and set over low heat. In another pan, melt the butter and stir in the flour to make a roux. Cook it for several minutes over a low flame, then pour in the milk mixture all at once and whisk together. Add teaspoon salt and cook, stirring frequently, over the lowest possible heat, for 30 minutes. The taste of the garlic should soften and permeate the sauce. Stir in half the cheese.
While the sauce is cooking, boil the pasta in plenty of salted water until it is al dent. Pour it into a colander and immediatly rinse it
with cold water to stop the cooking, and set aside.
Rinse the eggplant briefly then pat it dry with a towel. Heat the oil in a wide skillet, add the eggplant, and toss it to distribute the oil.
Cook over medium heat, frequently tossing the cubes until they are lightly browned and soft, about 15 to 20 minutes. Season with salt and
pepper. Preheat the oven to 375 and lightly butter or oil an 8x10- inch baking dish. Toss the pasta with two-thirds of the sauce and the
eggplant. Pile the mixture into the dish, cover with the rest of the sauce and sprinkle the remaining cheese over the top. Bake for 25
for a few minutes before serving.
| Ingredients:
1 Pound(s) small (about 2 lbs.) eggplant
1 salt
1/2 garlic
2 Cup(s) milk
1 Pinch(s) freshly grated nutmeg
3 thyme or 2 pinches dried
2 Tablespoon(s) chopped basil or 1 tsp. dried
1 bay leaf
3 Tablespoon(s) butter
2 Tablespoon(s) flour
2 Tablespoon(s) virgin olive oil
1 freshly ground pepper
1 Cup(s) freshly grated romano or parmesan cheese
8 Ounce(s) rigatoni |
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