Pasta al Forno


1 medium eggplant, peeled and sliced lengthwise
Olive oil
1/2 pound ground meat (or leftover meat, minced)
1 small onion, chopped
2 tablespoons chopped fresh oregano, or 1 teaspoon dried
3 to 4 cups tomato sauce (recipe follows)
1/2 pound spaghetti, cooked al dente
2 cups peas
2 hard-boiled eggs, sliced
3 ounces Genoa salami, thinly sliced and quartered
3 ounces mortadella, if available
4 ounces mozzarella cheese
2 tablespoons chopped fresh sweet basil, or 1 teaspoon dried
1 cup grated Parmesan or other cheese
2 raw eggs
Black pepper


Soak the eggplant slices in salted water, if desired, for about 20 minutes; rinse and pat dry. Fry in olive oil until golden. Brown the meat in olive oil along with chopped onion and half the oregano. In a deep dish, spread some tomato sauce (recipe follows) in the bottom and begin layering the ingredients, using about half of each: spaghetti, meat, peas, hard-boiled eggs, salami, mortadella, mozzarella cheese, eggplant, basil, grated cheese. Repeat sauce and other ingredients, ending with eggplant. Beat the 2 raw eggs with 1 tablespoon water and pour over the whole works, using a fork to pierce the layers gently and let the egg flow in. Sprinkle with more grated cheese, oregano, and black pepper. Bake, uncovered, for about 40 minutes at 400 degrees F. Cut into squares or wedges to serve. Can be served hot or cold.

Tomato Sauce:


Serves 6-8

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