KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
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
Comments