Pasta Pie

I released the spring...PHLUMPH!

"That can't be good." I looked over at Roberto. He gave a look of cautious optimism.

I inhaled deeply, held my breath, and lifted the spring-form pan. Phew. The air came rushing from my lungs. A smile crept across my face. Success.

...

"I'm going to make this." I said. My finger pointing to Pasta 'Ncasciata (pasta pie).

...

The Concise Gastronomy of Italy by Anna Del Conte

Pasta 'Ncasciata

A Sicilian pasta pie, the pasta being encased ('ncasciata) in the fried eggplant. This is a stunning and tasty dish, full of different flavors.

...

"It looks very involved."

"There are a lot of parts, but everything is pretty basic. I'm going to make it today. We'll have it for supper."

"What's in it?"

"Fried eggplant, tomato sauce, rigatoni, salami, two hard-boiled eggs, mozzarella..." The list went on and on.

...

"Tasty." He said.

What a satisfying word, tasty.

...

Clever, but not fussy, Pasta 'Ncasciata.

Step 1:

Hard-boil two large eggs. Cool to room temperature.

Step 2:

Slice, salt, and drain eggplant (enough to encase a spring-form pan, both sides and bottom).

Step 3:

Prepare your favorite red sauce. Cool to room temperature.

Step 4:

Rinse and pat dry eggplant. Fry (egg and breadcrumbs or egg and flour, whichever you prefer). Cool to room temperature.

Step 5:

Boil pasta (very al dente, as much as you think you'll need to fill your spring-form). Dress with loads of sauce and cool to room temperature. Stir often.

Step 6:

Slice hard-boiled eggs (about five slices per egg).

Step 7:

Slice thinly sliced salami into strips (enough to layer twice, half inch should do).

Step 8:

Grate mozzarella and parmesan (enough to keep things glued together).

Step 9:

Line sides and bottom of spring-form pan with fried eggplant. Layer pasta; egg; salami, cheese; pasta; salami; cheese; pasta; cheese. Repeat until you've filled your pan to the brim and then some.

Step 10:

Bake covered for 20-30 minutes in a 375 degree oven until cooked through. Continue to bake uncovered for 10 minutes to get things a little crusty.

When your pasta pie is ready, remove from oven and let sit, covered, for five minutes (you might need to run a knife around the perimeter). Invert onto plate. Eat as many slices as you like, immediately.