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.