Recipe courtesy of David Ruggerio
Episode: In Food Today
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Coat an 10 inch springform pan with one tablespoon of the butter and line it evenly with two tablespoons of the bread crumbs. Brown the eggplant slices in the olive oil on both sides. Drain the slices well on paper towels. Line the bottom of the mold with eggplant slices in an overlapping pattern. Lay more slices, overlapping, around the sides of the mold, leaving some overhang. Reserve enough slices to cover the top of the mold once it's filled with pasta.

Cook the pasta in salted boiling water leaving it somewhat undercooked (it will cook more in the oven). Drain the pasta well, return it to the pot, stir in two cups of the tomato sauce, oregano, basil and cheese. Season with salt and pepper to taste. Spoon the pasta into the mold. Fold over any excess eggplant and cover the mold with the remaining eggplant slices. Press down very well, sprinkle with more bread crumbs, dot with the remaining butter and bake in the oven for 25 minutes or until golden brown.

Remove the pan from the oven, place a platter on top and invert the pan to remove the timbale. Serve hot with the remaining sauce

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