Eggplant Spaghetti Pie

Eggplant Spaghetti Pie is something that I put together from a recipe I saw in Sicily.  In Trapani they made a pasta with fried eggplant and fired potatoes.  I decided to turn it into a pie. It looks much more elegant this way and you can entertain with it.  It is also much healthier.

Located in western Sicily, the province of Trapani is at the western tip, and offers stunning view of the sea.  There is beautiful art and architecture here. We loved the traditional fish markets and the people were very friendly.  One of their most famous foods is the fish couscous.  Many of their dishes contain almonds because they grown all over the country side. In Trapani we stayed in San Vito Lo Capo. 

For a good article on the food in Trapani go to

https://www.tasteatlas.com/local-food-in-trapani

One of my favourite recipes of couscous on my blog

https://recipesatmytable.com/lentil-vegetable-soup-with-couscous/

Ingredients

• 1 large eggplant
• 6 medium sliced potatoes
• 1 cup grated mozzarella cheese (divided)
• 1/2 cup grated parmesan cheese (divided)
• 250 grams spaghettini (1/2 package of the 500 gr.)
• 1 tsp salt
• 1 12/ cups marinara sauce ( Plain red sauce)

Process

I cut the eggplant and placed the slices on parchment paper.  Use a good spritz of olive oil on each side of the eggplant.  Place in a 400 F oven for about 20 minutes, turning once.

Peel and wash the potatoes and use a sharp knife to make thin slices.  Pat them dry and for a healthier you, place them in the air fryer with a little spritz of olive oil until golden brown.  Remove and keep crisp by laying out in a single layer.

Grease a springform pan and lay the grilled eggplant on the bottom and around the sides.

Boil your spaghetti and add one cup marina sauce. Make sure your sauce is thick.  You don’t want soupy spaghetti.  Sprinkle half the mozzarella and half the cheese over the eggplant in the pan.

Layer your spaghetti in.

Add the remaining cheese. 

Layer the potatoes in a single layer over the cheese.  Try not to leave any gaps.  Save a few for a garnish after cooking.

Take 1 tbsp of parmesan and sprinkle over the top. 

Place in a 375 F oven for 30 minutes. Remove from oven and let sit for 15 minutes.  Release the rim.  

Put a plate over the top and invert.  Carefully remove the bottom of the pan.

Put a little Marinara Sauce over the top. 

It cuts beautifully.  Look at those layers. 

Sheet Pan Pasta

Life during the holidays can be hectic. Sheet Pan Pasta will make you feel like you are dining at a fancy Italian restaurant, but staying at home.  I decided to put onions, tomatoes and zucchini on a sheet pan.  I used Italian seasoning, salt, pepper and some good olive oil.  Into the oven it went.

Growing up we ate pasta at least once a day and I continue to crave it.  No, pasta doesn’t pack on the pounds, it is how much you eat and what you put on it that matters.  This is a vegetarian dish, but you certainly could add some roast chicken or some fish such as shrimp or salmon to it.

After I laid all the vegetables on the sheet, I added a little bit of tomato paste to the pan.  My nonna used tomato paste to enhance the depth of flavour of sauces.  It really makes this sauce taste like it has cooked longer.  As it cooks in the oven, the whole house smells like walking through the streets of those small Italian villages.  Oh my heart!!

I love these easy pasta recipes.  If you like another check out https://recipesatmytable.com/shake-shake-pasta/

Ingredients

• 1 medium onion sliced
• 2 ripe tomatoes sliced
• 1 medium zucchini sliced
• good drizzle of olive oil and extra to garnish
• a little bit of tomato paste ( 2 tbsp)
• 1 tsp of Italian Seasoning
• salt and pepper
• Parmigiano Reggiano cheese for dressing
• 250 gr of short pasta

Process

Line a sheet pan with parchment paper.  Slice the onion, zucchini and tomatoes all the same size. Squeeze about 2 tbsp of tomato paste over the tomatoes to intensify the flavour. Drizzle with olive oil. Sprinkle with salt, pepper and the Italian Seasoning. 

I peek into the oven and see the vegetables caramelizing.  

Look at the little char on the zucchini. 

Take the tomatoes and onions and put them in a large bowl. I used two knives to slice them in the bowl. 

My rotini is ready and it all comes together in the bowl. I tossed everything together and then kept some of the zucchini for the top.  Use a generous amount of grated parmigiano reggiano on the top.