Eggplant Incaciata

Updated at: Thu, 17 Aug 2023 03:54:31 GMT

Step 1

Preheat the oven to 400 degrees, and drizzle olive oil over two nonstick baking sheets.

Step 2

Slice the eggplants lengthways into 1/4-inch slices. Lay them out in a single layer on the baking sheets, then brush the tops with oil and season with salt.

Step 3

Bake for 10 to 15 minutes until starting to brown.

Step 4

Flip and brush with oil, then cook for another 10 to 15 minutes.

Step 5

Remove from oven and allow to cool slightly.

Step 6

Heat oil in a large saucepan on a low heat.

Step 7

Add the pancetta and cook for 5 minutes until the fat is starting to melt, then add the onion, carrot and celery.

Step 8

Cook for 15 minutes, stirring often, until softened.

Step 9

Crumble in the pork and beef, then add the salt, pepper, and chili flakes.

Step 10

Increase heat to medium and continue to cook, stirring occasionally, for 5 minutes.

Step 11

Stir in tomatoes and water, bring to a simmer, then reduce to a thick sauce.

Step 12

Remove from heat and allow to cool.

Step 13

Bring a large saucepan of salted water to a boil. Cook the pasta for 1 minute less than it says on the package, until almost al dente.

Step 14

Drain and rinse under cold water, then drizzle a small amount of oil over the colander, mix through, and set aside.

Step 15

Preheat the oven to 350°F.

Step 16

Brush a cake pan with olive oil, then sprinkle with the grated Parmesan, turning it to coat the sides. Lay larger eggplant slices around the edges of the pan so they overlap and hang over the edge. Use smaller slices to fill the middle of the base, overlapping each other to create a seal.

Step 17

Combine the pasta and the mozzarella, then place half into the cake pan, filling it one-third of the way.

Step 18

Top the pasta layer with a layer of bolognese, another one-third of the way up the tin.

Step 19

Add remaining pasta, then top with remaining eggplant slices. Fold in the slices hanging over the sides.

Step 20

Cover with foil and cook for 30 minutes. Remove the foil and cook for another 5 to 10 minutes, until golden brown on top.

Step 21

Allow to rest for 15 minutes, then turn the pan over onto a serving plate.

Step 22

Top with extra Parmesan shavings and fresh basil, then slice and serve.

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