Delizie Di Trinacria (sicilian Eggplant Delight)

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 medium eggplants
• 8 ounces linguine
• 9 1/2 ounces ricotta cheese
• 16 fluid ounces marinara sauce
• black pepper, to taste
• 12 slices caciocavallo or 12 slices provolone cheese, cut thin
• 6 slices tomatoes
• 6 small fresh basil sprigs

Recipe

• 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.