Delizie Di Trinacria Sicilian Eggplant Delight - eggplants

Method

• Cut each eggplant in half.
• Slice 1 (1/2 inch) slice from the wide end of each half.
• Set aside.
• Cut 1 (1/2 inch) slice from the narrow end of each half.
• Set aside.
• Use cut-up eggplant in another dish.
• Take slices and match up one large and one small slice so you have 12 pairs.
• Each pair is a bottom and a top with filling to be placed between eventually.
• Salt each slice and leave for 1 hour to purge the bitter juices from the eggplants.
• Rinse off salt, dry and then grill on both sides until the slices are cooked.
• Cook the linguine in salted boiling water until they are three-quarters cooked, drain and stir in the ricotta and the marinara sauce.
• Adjust seasoning.
• For each mound, arrange a layer of coiled linguine between a bottom and a top slice of eggplant and drape a thin slice of cheese over the top eggplant slice so it cascades over the sides of the mound.
• Cook in a hot oven (450F) until the cheese has melted to coat the little pasta and eggplant mounds.
• Garnish with a small slice of tomato and sprig of basil.