Prep 1 hr 30 mins
Cook 30 mins
Specialty of the Restaurante La Botte, Monreale, Sicily, Italy. This recipe is served as two mounds per serving palte. The mounds are supposed to represent 2 minni di vergini or 'Virgins Breasts', small cakes made by local nuns to raise money for their nunneries.
- 6 medium eggplants
- 8 ounces linguine
- 9 1⁄2 ounces ricotta cheese
- 16 fluid ounces marinara sauce
- black pepper, to taste
- 12 slices caciocavallo or 12 slices provolone cheese, cut thin
- 6 slices tomatoes
- 6 small fresh basil sprigs
- Cut each eggplant in half. Slice 1 (1/2 inch) slice from the wide end of each half. Set aside. Cut 1 (1/2 inch) slice from the narrow end of each half. Set aside. Use cut-up eggplant in another dish.
- Take slices and match up one large and one small slice so you have 12 pairs. Each pair is a bottom and a top with filling to be placed between eventually. Salt each slice and leave for 1 hour to purge the bitter juices from the eggplants.
- Rinse off salt, dry and then grill on both sides until the slices are cooked.
- Cook the linguine in salted boiling water until they are three-quarters cooked, drain and stir in the ricotta and the marinara sauce. Adjust seasoning.
- For each mound, arrange a layer of coiled linguine between a bottom and a top slice of eggplant and drape a thin slice of cheese over the top eggplant slice so it cascades over the sides of the mound.
- Cook in a hot oven (450°F) until the cheese has melted to coat the little pasta and eggplant mounds. Garnish with a small slice of tomato and sprig of basil.