Comments on: Pasta al forno con melanzane – Baked pasta with eggplant

By: Liana Sofia Tumino

Liana Sofia Tumino — Tue, 29 Nov 2011 02:33:09 +0000

Michelle, this looks so delectable!! Brava, brava! Eggplants (and artichokes) are my absolute favorite!. My nonna from Ferruzzano (near Reggio) made the most beautiful and delicious stuffed eggplant and I have never seen anyone else do them like her. I just posted a video for the company I am blogging for…you may really enjoy trying it!
http://www.youtube.com/user/Recipideo#p/a/u/1/H8-VlBs1tFI or on my new website http://www.ita-liana.com.

By: michelle

michelle — Wed, 02 Nov 2011 18:50:17 +0000

Funny you should ask, Daniel — I peeled it tonight b/c the eggplants were getting a little old. I don’t think it’ll make too much of a difference as the skins on our eggplants are pretty thin anyway. If I were using the huge purple ones (which you rarely if ever see around here), I’d definitely peel. Enjoy!

By: Daniel

Daniel — Wed, 02 Nov 2011 17:46:24 +0000

Looks amazing. Any thoughts on peeling the melanzane first before cutting it into pieces? I have … um, issues with eggplant skin, and think almost every recipe I’ve seen with eggplant where the skin is left on would be better if it were taken off.

By: Elisa

Elisa — Thu, 21 Oct 2010 19:29:53 +0000

I would not flour the eggplant but I would briefly saute’ it. The dish is highly caloric by itself.

Not a fan of the flouring either…not sure what it might accomplish to be honest. I’d just as soon grill it, actually.

By: ovenbird

ovenbird — Mon, 27 Oct 2008 14:23:07 +0000

Got here via foodgawker…this recipe sounds wonderful! Do you think it would freeze well, before or after baking? Can’t wait to try it…

The only thing I’d wonder about is the eggplant, so I looked that up and others seem to think that fried eggplant freezes just fine. In that case, I would think it’s a lot like freezing lasagna, which works for me. Just defrost in the refrigerator and then reheat (or cook, I suppose) in the oven. Hope you enjoy it!

By: NewWrldYankee

NewWrldYankee — Sat, 25 Oct 2008 15:48:49 +0000

I love this recipe. It looks so hearty and yet so fresh all at the same time. I have this great eggplant and spinach recipe that tastes great on some long grain rice, if you are looking for a new eggplant recipe. Although with the O foods contest, I am sure you have more than enough new recipes to last for ages.,eh? I can email it to you if you like. NewWrldYankee’s last blog post..How to Not Lose Money in Getting the Local Currency Oooh yes, please pass it along! Yum!

By: Jude

Jude — Wed, 22 Oct 2008 06:26:32 +0000

So many nice textures on the pasta.. Yum!

Jude’s last blog post..Suji Halwa – Indian Semolina and Raisin Pudding

So glad you enjoyed it Jude, and thanks for stopping by

By: Ruth

Ruth — Fri, 17 Oct 2008 17:48:40 +0000

Fantastic dish, gorgeous photos and I’m so glad you shared with Presto Pasta Night. I do hope you’ll send along more of them soon.

PS . love your blog

Ruth’s last blog post..Presto Pasta Night Roundup #85

Thanks so much Ruth! I’m happy that Judith has introduced me to PP

By: Sophie

Sophie — Fri, 17 Oct 2008 15:31:47 +0000

Your pasta dish sounds delicious! I love the addition of pancetta . Eggplant add such a tasty complexity to pasta dishes. I would love to feature your recipe on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested. You can find out more about the Demy here:
http://mydemy.com/

Thanks so much and have a great weekend !

Sophie’s last blog post..What’s Stirring-up on The Back Burner

Thanks Sophie

By: Think On It » Presto Pasta Night: now from Italy!

Think On It » Presto Pasta Night: now from Italy! — Fri, 17 Oct 2008 10:08:08 +0000

[...] Calabrian, I am not arguing. I especially cannot argue with someone who would make me a big dish of Baked Pasta with Eggplant. Even though it may take more time to cook, pasta in the oven, as all Italian cooks know, means no [...]