Prep 30 mins
Cook 2 hrs
I saw this recipe on the show Everyday Italian on the Food Network. It looked so good and I can't wait to try it.
- 1⁄3 cup extra virgin olive oil, plus
- 1⁄4 cup extra virgin olive oil
- 4 -6 Japanese eggplants, cut into 1-inch cubes (about 2 pounds total)
- salt and pepper
- 1 tablespoon minced garlic
- 1 lb mild Italian turkey sausage link, casings removed
- 1⁄3 cup dry red wine
- 3 cups marinara sauce
- 1 teaspoon dried crushed red pepper flakes
- 8 ounces angel hair pasta
- 1 lb mozzarella cheese, diced
- 1 cup freshly grated parmesan cheese
- 1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes.
- Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes.
- Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely.
- Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim.
- Spoon the pasta mixture into the pan.
- Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes.
- Let stand for 20 minutes. Remove the pan sides and serve.