It’s almost* eggplant parmesan!
but instead of pan frying the eggplant-
we made a delicious, chunky eggplant-tomato-asparagus sauce,
and instead of coating it in crispy bread crumbs-
we layered it with sheets of our fresh pasta,
and instead of topping it with provolone or fontina-
we made a nice rich ricotta-béchamel and layered it in between all the
even numbered sheets of pasta
But, we still baked it?
So it’s basically Eggplant Parmesan, right?
(*may not resemble eggplant parmesan at all)
Lasange di Melanzane
Pasta Misti, alla bolognese
Fusilli, with basil-parsley pesto
Spacghettini, alla siciliana (anchovy, chili, garlic and tomato conserva)