Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli Recipe

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Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli
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Ingredients
16
Count
Nutrition
306
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. The day before serving, slice the eggplants lengthwise into 1/4inch slices. Sprinkle with the salt and lay the slices on top of one another in 1 large colander or in 2 small colanders. Place a dish on top and weight it down (a large can of tomatoes works well.) Drain for 20 minutes. Dry the eggplant slices with paper towels.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper if you're not using a non-stick pan. Brush the paper and eggplant slices with the olive oil and cook in the over for 25 minutes, until lightly brown. Set aside.
  3. For The Bechamel Sauce:.
  4. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by stirring butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk and then pour it, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, continue whisking over medium heat until the sauce thickens, about 3-5 minutes. Set aside.
  5. For the Filling:.
  6. Bring the water to a boil and cook the pasta until just tender. Drain well, return to the pot and toss with the 2 tablespoons of olive oil. Set aside.
  7. To Assemble:.
  8. Grease a deep 9x17 inch baking dish and coat with the bread crumbs. Line the pan with the cooked eggplant slices, edge-to-edge, and hanging over the sides of the pan. (It's okay if there are spaces showing between the slices.) About 9 slices should be enough to cover the dish.
  9. Mix the cooked pasta with 3 cups of the ragu sauce, 1 cup of the bechamel sauce and half of each the cheeses. Stir well. Pour half the pasta mixture into the prepared dish. Top with the ham, the remaining cheeses, ragu sauce, bechamel sauce and pasta mixture.
  10. Fold the eggplant slices over the top and cover with approximately 5 more slices. Cover the dish with plastic wrap and place a baking sheet on top with 3 large cans to weight it down. Place in the refrigerator overnight.
  11. The day of serving, preheat the oven to 400 degrees F. Remove the plastic wrap, re-cover the dish of pasta with aluminum foil and bake for 1 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and let rest for 15 minutes.
  12. To serve, invert onto a large serving dish a cut into wedges or thick slices.
  13. Serves 10-12.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 305.84 Kcal (1280 kJ)
Calories from fat 156.47 Kcal
% Daily Value*
Total Fat 17.39g 27%
Cholesterol 27.45mg 9%
Sodium 1191.89mg 50%
Potassium 261.42mg 6%
Total Carbs 22.1g 7%
Sugars 9.55g 38%
Dietary Fiber 2.97g 12%
Protein 15.77g 32%
Vitamin C 1.1mg 2%
Iron 0.3mg 2%
Calcium 245.5mg 25%
Amount Per 100 g
Calories 56.68 Kcal (237 kJ)
Calories from fat 29 Kcal
% Daily Value*
Total Fat 3.22g 27%
Cholesterol 5.09mg 9%
Sodium 220.88mg 50%
Potassium 48.45mg 6%
Total Carbs 4.1g 7%
Sugars 1.77g 38%
Dietary Fiber 0.55g 12%
Protein 2.92g 32%
Vitamin C 0.2mg 2%
Iron 0.1mg 2%
Calcium 45.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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