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  • Perticelli with Eggplant Parmesan

    1 vote
    Perticelli with Eggplant Parmesan
    Prep: 20 min Cook: 1 1/2 hours Servings: 4
    by luv2cook4u
    11 recipes
    >
    A family favorite!

    Ingredients

    • Heat large skillet, add some olive oil and heat the oil. Add 2+ pounds ground chuck and fry, breaking up, until it is all thawed and you can then season.
    • Meat seasonings:
    • Kosher salt
    • Fresh ground black pepper
    • Garlic
    • Parsley
    • Ground fennel
    • While that was cooking, I started my eggplant.
    • for eggplant recipe -
    • http://mamassecretrecipes.com/beef/percitelli-with-eggplant-parmesan/

    Directions

    1. By the time my eggplant was fried, my sauce ingredients were in the pan:
    2. Tomato puree – and a half can of water
    3. Tomato paste – and a can of water
    4. Pinch sugar
    5. Kosher salt
    6. Fresh ground black pepper
    7. Parsley
    8. Onion powder
    9. Basil
    10. Fresh grated Pecorino Romano cheese
    11. Bring to simmer; allow to simmer while my pot of water came to a rolling boil for my percitelli. Add my generous helping of salt, wait for the water to return to a rolling boil, add my percitelli and cook al dente.
    12. While the macaroni is cooking, I cut my provolone cheese into rounds to fit on the eggplant slices. It's hard these days to find a decent mozzarella cheese, and provolone is a great substitute.
    13. Place the eggplant slices in a baking dish with a spoon of the sauce on top; top with a sliced of cheese. Placed in a preheated 350* F. oven just long enough to melt the cheese just a bit. We like our cheese ON our parm dishes, not melting off into the pan. Spoon a bit of sauce over for serving.
    14. I sliced crusty Italian rolls to toast in the oven and added a piece of garlic/herb focaccia that I had made – just to heat through.

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