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1. Salt the eggplant slices and place in a colander for an hour to drain.
2. Add the garlic and 3 tablespoons oil to a large skillet and sauté until golden.
3. Remove the garlic and crumble in the tomatoes, cooking for 15 minutes over high heat, stirring often.
4. Remove the skillet from the heat and cool.
5. Pat the eggplant dry with clean paper towels.
6. Broil until golden, turning halfway through.
7. Bring a large pot of salted water to a boil and cook the pasta until al dente.
8. Drain and add the pasta to the garlic tomato sauce with 4 ounces of ricotta and set aside.
9. Turn the oven to 360 degrees and preheat.
10. Line an 8 inch round pie plate with parchment paper and layer the eggplant in the bottom and up the sides.
11. Fold in the pasta and fill the eggplant crust, layering the eggplant slices over the top to form a crust.
12. Drizzle olive oil over the top and bake for 20 minutes.
13. Allow to cool slightly and cover with foil and let sit at room temperature until you are ready to serve.
14. Sprinkle the remaining shredded ricotta over the top and serve.
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