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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | all-purpose flour unbleached | 1 | teaspoon | salt, table | 3 | large | eggs | 3 | tablespoons | water | 2 | tablespoons | olive oil | 2 | cloves | garlic minced | 28 | ounces | diced tomatoes (28 oz can) | 2 | tablespoons | chopped fresh basil | 2 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 2 | medium | zucchini | 3 | tablespoons | olive oil | 4 | cloves | garlic minced | 4 | cups, shredded | Cheese, mozzarella shredded | 12 | ounces | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| | 1 | make pasta dough in stand mixer by mixing flour, salt and eggs with 3 Tblsp of water first with beater then with dough hook until pliable and nice dough forms. Wrap in plastic wrap and let rest while preparing other items | | 2 | preheat oven to 400 degrees. cut eggplant and zucc into 1/2" cubes and toss with 3T of olive oil and 4 minced garlic cloves. roast in oven on two separate baking sheets for about 30 minutes until browned. Stir occassionally. | | 3 | put remaining 2T in saute pan with 2 minced garlic cloves. Warm oil until you smell garlic. Add can of tomato puree and cook until slightly thickened. Add basil. Set aside. | | 4 | Separate pasta dough into 5 separate pieces. wrap in plastic wrap. You will roll each one out in one big sheet to fit the pan. First, spray pan then coat with 2 cups of sauce. | | 5 | Roll out first sheet of pasta. Place in pan. Add 3/4 c veggies; 1/2 c sauce; 3/4c mozz cheese and 2T of parm cheese | | 6 | Repeat three more times by rolling out pasta and adding it to pan followed by veggies, sauce and cheese. |
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