I like to use this recipe of Gregs with the Chez Panisse recipe
for fresh egg pasta.!
1/4 c. olive oil
1 garlic clove, thinly sliced
1 tsp. dried red pepper flakes
3 bay leaves
2 280oz cans crushed Italian tomatoes, drained.,
1/2 c. (or more) water
8 fresh basil leaves
1 tsp. sugar
1 cup sweet butter
1 cup all purpose flour
1 qt whole milk
pinch of nutmeg
1-2 large Italian eggplants, cut lengthwise into 1/8 inch slices
olive oil & salt
3-4 medium zucchini, cut lengthwise into 1/8 inch slices
1/2 1 cup freshly grated parmesan cheese
To make the marinara sauce: Heat the oil in a large saucepan over low heat. Add the garlic,
red pepper flakes, and bay leaves and stir until fragrant, about
3 to 5 minutes. Add the tomatoes and 1/2 cup water. Simmer uncovered
until sauce thickens slightly, stirring occasionally, about 30
minutes. Stir in the basil and sugar. Season to taste with salt.
Add more water if you want a thinner sauce. Puree if desired.
To make the vegetables: Lightly salt both sides of the sliced eggplant and place them
between layers of paper towels. Put a flat, heavy object on top
to gently extract the bitter moisture. Let the eggplant dry
like this for at least 20 minutes or up to 2 hours.
Prepare a lightly oiled grill (medium heat) or heat a lightly
oiled sauté pan over medium heat. Grill or sauté the eggplant
until tender, about 3-4 minutes per side. Set aside.
Blanch the zucchini in a large pot of boiling water for 1 minute.
Drain. Place the zucchini in a large bowl of ice water to stop
the cooking and to retain the bright green color. Drain. Set aside.
To make the béchamel sauce: In a saucepan, melt the butter over low heat. Whisk in the flour
until thoroughly combined. Stir until flour is cooked but not
browned, about 5 minutes. Warm the milk over low heat. Slowly
whisk the milk into the flour mixture until the sauce is silky
and smooth. Continue to cook over very low heat until thick, about
30 minutes. Stir frequently to prevent the sauce from scalding
on the bottom. Season to taste with salt and nutmeg. Remove from
heat, cover, and keep warm until ready to use.
Preheat the oven to 375 degrees F. Lightly oil a 9x13 casserole
Cook the noodles, a layer at a time, in a large pot of boiling
water. (Each set should take about 30 seconds.) Drop them in cold
water as you remove them from the hot, and then blot them dry
on a clean towel. Transfer to the casserole dish. Spread the noodles
with a thin layer of béchamel sauce, then a thin layer of marinara
sauce, to c completely cover the noodles. Place a layer of eggplant
on top of the sauce, and then zucchini. (The veggies dont need
be a solid layer.) Sprinkle lightly with parmesan.
Repeat the steps, using all of the noodles, sauce, veggies, and
cheese, making about 5 layers, ending with cheese.
Cover the dish with foil and bake until browned and bubbling,
about 45 minutes.
From Greg Sweeting of La Villa Poppi as cited in The Secrets of Success Cookbook.