Baked Maccheroni Layered with Eggplant and Smoked Mozzarella

Name: Baked Maccheroni Layered with Eggplant and Smoked Mozzarella (Maccheroni al Forno alla Rustica)
Cuisine: Italy
Ingredients: Freshly ground black pepper; 1 pound maccheroni; 1 cup yellow onion, thinly sliced; 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped; 4 tablespoons butter; Salt; 4 ounces smoked mozzarella, sliced very thin; ¼ cup parmigiano-reggiano, freshly grated; Vegetable oil, enough to come ½” up the side of a 10-inch skillet; 1 medium eggplant, peeled and sliced lengthwise ¼” thick

Maccheroni al Forno alla Rustica

Preparation info

Difficulty
Easy

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is a sumptuous and satisfying dish that can easily be a one-course meal. Italian maccheroni are not the elbow kind you’ll find in packaged mac and cheese. Their shape is similar to a small rigatoni. In fact, rigatoni would make a very good substitute.

Ingredients

Vegetable oil, enough to come ½” up the side of a 10-inch skillet
1 medium eggplant, peeled and sliced lengthwise ¼” thick
Salt
4

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Pour enough vegetable oil in a 10-inch skillet to come ½-inch up the sides and place over high heat. Carefully slip in as many slices of eggplant as will comfortably fit in the pan. Whe

Ingredients

Method

Photos