The original recipe (which I do not have) came from Jasper's Restaurant in Kansas City. It is called pasta a la Norma but like I said, I do not have the original recipe so here is my version of this amazing dish!
Ingredients:
2 large eggplants
extra virgin olive oil
salt & pepper
angel hair pasta
2 jars of San Marzano Marinara
sliced provolone cheese
Directions:
Set the oven to 425 degrees.
Cut the eggplants into thin slices.
Place the sliced eggplant on a baking sheet and cover each side with salt, pepper and olive oil. Use your hands to make sure the eggplants are completely covered.
Bake for 10 min. turning the eggplant over half way.
While the eggplants bake, boil the water for the pasta and cook as directed on the package, el dente.
Drain the pasta and rinse with cold water, add one 1/2 bottles of sauce to the cooled pasta and mix together.
Let the eggplant cool before rolling.
Pour 1/4 of the second jar of sauce into the bottom of a baking dish.
Take one slice of eggplant and add a spoon full of pasta to one end and roll. Place the roll into the baking dish and continue until all the slices are rolled.
Cover the rolls with the remaining sauce, cover and bake at 425 degrees for 15-20 min. then add the provolone cheese and bake uncovered for another 5 minutes until the cheese is bubbling.
Serve with garlic bread & ENJOY!!
NOTE: I am not a foodographer so the last photo is not my food but it gives you the idea of what a prettier version would look like!
-paula
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