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Penne al Forno con Melanzane Recipe


2 pounds eggplant, sliced 1/2-inch thick
Sea salt
3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
1 pound penne or other short pasta
2 cups basic tomato sauce, recipe follows
1/2 cup fresh bread crumbs
Salt and pepper
1/3 cup grated caciocavallo or pecorino
4 sprigs fresh basil, roughly torn



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