Eggplant Cannelloni, Ricotta, Pezzi Pasta, Baked Eggs
sweet tomato, herby, fatty egg
TIME TO EXECUTE
thin sliced egg plant length wise, floured, egg washed & fried
2 cups marinara
6 oz. fresh pezzi pasta (pieces of random shaped pasta, great for ravioli scrap)
1 Tbsp. garlic (chopped)
4 leads of basil (chopped)
2 Tbsp. parsley (chopped)
3 Tbsp. olive oil
¼ cup fresh ricotta cheese
Preheat oven to 400F.
For the Sauce and Pezzi: in a small sauté pan add the chopped garlic, olive oil & basil. Cook for one minute while stirring. Add the fresh tomato sauce and reduce. Cook the Pezzi pasta in salted boiling water for 1 min and add to the tomato sauce. Toss to coat and finish with a healthy hand of parmesan cheese. Place to the side to cool.
For the Eggplant and to plate: after the eggplant is fried season with salt and pepper. Take three slices and lay them side by side overlapping by 1/2 for each slice. Place the cooled pasta in the middle and top with a little ricotta and a large basil leaf. Fold like a closed faced burrito. Place two of the cannelloni in a small oven safe sauté pan with marinara on top, a fresh cracked egg fresh cracked pepper. Bake in an oven at 400F until the egg is cooked but runny. Serve in sauté pan.