WEEKDAYS 1e|12c|p

Mario Batali's Eggplant Long Island Style

Eggplant Long Island Style Mario Batali
Spaghetti with Eggplant and Mozzarella
skill level
Easy
time
1-30min
servings
2
cost
$
Contributed by :
Eggplant Long Island Style Recipe: Instant mashed potato flakes yield a crispy crust on the eggplant without soaking up too much grease.
share
ingredients
  • 1 Eggplant (sliced into 1/4-inch thick rounds)
  • 3 Eggs (lightly beaten)
  • 1/2 cup Instant Mashed Potatoes (Flakes)
  • Extra Virgin Olive Oil
  • Kosher Salt
  • freshly Ground Pepper
  • 1 28-ounce can San Marzano Tomatoes
  • 1/2 Yellow Onion (diced)
  • 2 cloves Garlic (sliced)
  • 2 Oil Packed Anchovy Filets (plus 1 tablespoon packing oil)
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1/4 cup Red Pepper Jelly (divided)
  • 1 pound Spaghettini
  • 1/2 cup Mozzarella (small cubes)
  • Basil leaves (torn; to garnish)
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra Virgin Olive Oil
    3 Eggs (lightly beaten)
    1/2 cup Instant Mashed Potatoes (Flakes)
    1 Eggplant (sliced into 1/4-inch thick rounds)
    Heat a few tablespoons of olive oil in a large sauté pan over medium-high heat. Arrange the beaten eggs and instant mashed potato flakes in 2 separate shallow dishes. Dredge the eggplant slices in the eggs and instant potatoes, shaking off excess after each step. Fry eggplant for 2 to 3 minutes per side, or until golden brown. Transfer to a paper towel lined plate to blot.
  • 2
    1/2 Yellow Onion (diced)
    2 cloves Garlic (sliced)
    2 Oil Packed Anchovy Filets (plus 1 tablespoon packing oil)
    1 28-ounce can San Marzano Tomatoes
    1 teaspoon Crushed Red Pepper Flakes
    In a large pot or small dutch oven over medium-high heat, heat a few tablespoons of olive oil and then sauté the onion until slightly softened, 1 to 2 minutes, and then add the garlic, anchovy, and san marzano tomatoes. Season with a pinch of red pepper flakes. Cook for 10 minutes, uncovered, stirring occasionally, allowing the flavors to come together.
  • 3
    Kosher Salt
    freshly Ground Pepper
    1 pound Spaghettini
    Bring a large pot of water up to a rolling boil. Season with salt, and boil pasta for 1 minute less than package instructions. Drain, retaining a cup of pasta cooking water.
  • 4
    1/2 cup Mozzarella (small cubes)
    Heat another large sauté pan over medium-high heat (you can wipe the pan clean that you used for the eggplant) and add a few ladlefuls of the pasta sauce. Add the pasta and mozzarella and cook for a minute to bring the flavors together. Use an immersion blender to carefully puree the tomato sauce in the pot.
  • 5
    Basil leaves (torn; to garnish)
    1/4 cup Red Pepper Jelly (divided)
    Scoop a ladleful of the tomato sauce on a plate and spread to create a bed of sauce. Top with a slice of eggplant. Top with a twirl of spaghetti and basil. Add another layer of eggplant, pasta and basil and then top with the eggplant, a smear of pepper jelly and fresh sliced basil. Drizzle with olive oil and serve.

    Helpful Tip:
    1. Puree the tomato sauce with a little bit of olive oil for a smoother consistency.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes