Pasta Alla Norma (Baked Penne With Eggplant)

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Mario Batali
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 pounds small to medium eggplant, cut into ¼ inch-thick slices

Salt and freshly ground black pepper

6 tablespoons extra virgin olive oil

1 pound penne

2 cups basic tomato sauce

1 cup toasted bread crumbs

½ cup freshly grated pecorino romano

10 fresh basil leaves, roughly torn

An 8 ounce piece of ricotta salata for grating

¼ cup extra-virgin olive oil

2 cloves garlic, chopped

1 spanish onion, cut into ¼ inch dice

4 cloves garlic, thinly sliced

3 tablespoons chopped fresh thyme

½ medium carrot, finely shredded

Two 28 ounce cans whole tomatoes


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