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Spaghetti Eggplant Sandwiches


Such fun to make--even more fun to eat!

2 eggplants (1 pound each), unpeeled
Salt
Fruity olive oil
1/4 cup freshly grated Parmesan cheese
1/2 cup ricotta cheese
1/4 cup (1/2 stick) butter, melted
1 large ripe plum tomato, seeded and diced
1 tablespoon chopped fresh basil leaves
Freshly ground black pepper
6 ounces spaghetti
Several thin slices mozzarella cheese
1 large ripe plum tomato, thinly sliced
Basil leaves for garnish
 

Slice and remove the ends of the eggplants. Cut four 1/2-inch thick slices from the widest part of each eggplant, reserving the rest for another use.

Sprinkle both sides of the slices with salt and set in large colander in sink to drain for 1 hour. Pat the slices dry with paper towels

Preheat the grill or b broiler. Brush both sides of the eggplant slices with olive oil and place them on the grill or broiling rack. Grill for 2 minutes, then turn, and cook another 2 minutes or just until cooked through; set aside.

Combine the ricotta, Parmesan cheese, butter, tomato, basil, salt to taste, and pepper in a large bowl.

Cook the pasta in a large pot of boiling salted water until al dente. Drain well and toss with the ricotta mixture.

Place 4 of the largest eggplant slices in a single layer ion a lightly oiled baking sheet. Divide the spaghetti equally among each slice. Top each one with remaining eggplant slices, then cover with mozzarella and 1 or 2 slices tomato.

Sprinkle with a little salt and pepper; bake in a preheated 450°F oven for 10 minutes or until heated through and the cheese is melted. Remove from the oven and garnish with basil. Serve at once.

Makes 4 servings

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