Baked Angel Hair with Eggplant

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Fantastic recipe. Great flavor and perfect for serving to guests since the presentation has a certain visual appeal and a "wow" factor. For a simpler version, just omit the puff pastry and serve the filling alone. It's still just a good.

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Made it for the first time tonight. It is delicious. Time consuming but worth it. Company worthy. My young children found it a little spicy. I may drop the crushed red pepper for them next time, although my husband and I liked it.

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This is my most asked for dish. Have added mushrooms, artichokes and made one with just spaghetti and meatballs for a picky eater. Very versatile, can really use your imagination to fill the crust. The one thimg that did not work is pork sausage, too greasy. It made the whole thing soggy.

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Loved this recipe. Like everyone else, I have a husband who hates eggplant and even he loved it. I might even add more eggplant next time. Great work Giada!

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It was good, but if there is a next time I would leave the eggplant out. I probably won't make it again. I did find that I needed to put a sheet tray underneath the spring form pan due to leaking. The cook time is about an hour and a half...

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question... can you replace the eggplant with chicken??

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I can't add any more that everyone has not already said. This is just the best recipe! It's so impressive.....if you need to bring a dish to a party or pot luck, this is it! Everyone will rave.

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The time consumption was very well worth the effort! My whole family..from my mom to the youngest and all the finicky eaters in between LOVED this dish!! Thanks, Giada! I love your show and all the extra info. and substitutions you provide while making your wonderful creations!

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This is a fabulous recipe. I have found it does not take 1 1/2 hours to bake, as others have found. I also use spicy turkey sausage, and I even use fresh mozzarella, but I slice it up first, and drain it, so it doesn't make the pie soggy. Even if you think you don't like eggplant, you will change your mind!

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I have made this to many times to count. Everyone loves it. I make it with regular hot sausage some relatives don't like it hot so I make it with groundmeat. I also use Paul Newmans cabranet marinara sauce. Its a short cut but taste just as good as the original recipe.