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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each eggplant in half. Slice 1 (1/2 inch) slice from the wide end of each half. Set aside. Cut 1 (1/2 inch) slice from the narrow end of each half. Set aside. Use cut-up eggplant in another dish. | 2. Take slices and match up one large and one small slice so you have 12 pairs. Each pair is a bottom and a top with filling to be placed between eventually. Salt each slice and leave for 1 hour to purge the bitter juices from the eggplants. | 3. Rinse off salt, dry and then grill on both sides until the slices are cooked. | 4. Cook the linguine in salted boiling water until they are three-quarters cooked, drain and stir in the ricotta and the marinara sauce. Adjust seasoning. | 5. For each mound, arrange a layer of coiled linguine between a bottom and a top slice of eggplant and drape a thin slice of cheese over the top eggplant slice so it cascades over the sides of the mound. | 6. Cook in a hot oven (450°F) until the cheese has melted to coat the little pasta and eggplant mounds. Garnish with a small slice of tomato and sprig of basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	6			-	-	-	-
linguine	8	ounces		201.7333	0.0	44.88	1.1333
ricotta cheese	9 1/2	1/2		4099.44	71.6224	265.2856	305.8088
marinara sauce	16	fluid		-	-	-	-
black pepper				-	-	-	-
caciocavallo	12	slices	cut	201.7333	0.0	44.88	1.1333
tomato	6	slices		21.6	4.668	1.056	0.24
basil sprig	6			201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.