Recipe for strata with spaghetti and eggplant sauce
Serves 6
Olive oil (for the pan)8cups cooked spaghetti, at room temperature¾cup dry white plain bread crumbs¾cup grated Parmesan1can (15 ounces) crushed tomatoes2cups skim or whole-milk ricotta3eggs½cup chopped fresh parsleySalt and pepper, to tastePinch of ground nutmeg5cups Sicilian eggplant sauce, at room temperature
1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.
2. In a large bowl, toss spaghetti with ½ cup bread crumbs, ½ cup Parmesan, and tomatoes.
3. In another bowl, blend ricotta, eggs, parsley, salt, pepper, and nutmeg.
4. Spread half of the eggplant sauce in the dish, top with spaghetti, and press down firmly. Spread ricotta mixture on top, then add the remaining sauce, remaining ¼ cup bread crumbs, and remaining ¼ cup Parmesan.
5. Bake for 30 minutes. Turn on the broiler.
6. Transfer the dish so it sits about 8 inches from the broiling element. Broil for 5 minutes, watching the dish so it does not burn, or until golden brown. Remove from oven and rest for 15 minutes before serving. Karoline Boehm Goodnick
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