Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice off both ends from the aubergines and discard. | 2. Slice the aubergines thinly. | 3. Arrange the slices in layers on a cutting board, sprinkling each layer with salt. | 4. Place the cutting board on a draining board, raised and supported on one side so that any liquid resulting from the purging process will drain into the sink. Then cover the slices of aubergine with a heavy weight (e.g., a large saucepan full of water) and leave for a couple of hours. | 5. During this time a somewhat bitter liquid will drain from the aubergines -- this is the purging process, as it's referred to in Italy. | 6. After 2 hours rinse the slices and pat dry. Lightly flour the slices to prevent them from absorbing too much oil when they are fried. | 7. While the aubergines are 'purging' prepare the tomato sauce. | 8. Heat the oil in a frypan and gently fry the chopped onion and garlic until softened. | 9. Add the tomatoes with their liquid, sugar, salt, and freshly ground pepper to taste and cook on high, uncovered, for about 20 minutes, stirring frequently. | 10. When the sauce is reduced and thick, check the seasoning. | 11. Using a blender or food processor, puree the sauce. | 12. Start the water boiling for the pasta in a large pot. | 13. While the water is heating, fry the aubergine slices in hot olive oil, using plenty of oil and frying only a few slices at a time. Do not let the slices become too crisp. Drain each batch on paper towels and keep warm. | 14. Add salt and a few drops of oil (helps prevent the pasta from sticking together) to the boiling water and cook the pasta. Cook the pasta for only half the time stated in the directions as it will continue cooking during the baking process. | 15. Drain the pasta, toss with some butter, and add the tomato sauce, mixing well. | 16. Butter a deep ovenproof serving dish and spread a thin layer of pasta on the bottom. | 17. Cover this with a layer of the aubergine slices, and cover these slices with thin slices of mozzarella. | 18. Repeat these layers until you have used up all the ingredients, ending with a final layer of mozzarella. | 19. Dot the top with butter and bake at 425 degrees F for 20 minutes until melted and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	1	lb		403.4676	0.0	89.7602	2.2667
aubergine	3			403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
flour				-	-	-	-
olive oil	1	cup		238.68	0.0	0.0	27.0
butter				-	-	-	-
mozzarella cheese	10	ounces		918.5236	77.1673	38.4419	50.6605
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	2			403.4676	0.0	89.7602	2.2667
italian plum tomato	2	cans		403.4676	0.0	89.7602	2.2667
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt pepper				403.4676	0.0	89.7602	2.2667

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