I used my own tomato sauce and cheese recipes, along with farfalle, but you owe it to yourself to try out Jaz's recipe. I was focusing on a process and wasn't going to let lack of some ingredients stop me. Cook the pasta according to package directions or use my simple bring the water to a boil, add the pasta, bring back to a boil, then cover and remove from heat. In 15 minutes for thin or 20 minutes for dense, your pasta will be a perfect al dente. Use your favorite tomato pasta sauce and combine any three of your favorite cheeses. I used Colby, mozzarella, and Monterey Jack. The green dollop is Pesto Sauce from last year's basil harvest and frozen into little cubes for an ever-ready supply.
- The Process: Preheat solar oven. Use pan with cooling rack to hold eggplant above pan bottom to have surround heat. Preheat SolarWear(R) Heating Bag to use beneath pan.
- Sliced unpeeled eggplant into 1/2" slices, crosswise. Pulse one sleeve of saltines in processor and place in flat bowl. Place two beaten eggs in second flat bowl.
- Dredge each eggplant slice, twice, in beaten eggs and then crumbs, for a nice coating.
- Place on rack and bake in solar oven approximately 45-50 minutes. Use a fork to test for doneness. (Expect some resistance with the coating and then an easy slide into the eggplant.)
- To Serve: Place a nice layer of drained pasta on plate.
- Add eggplant slice. (I like to turn it over so that the grill indentations will catch more sauce.)
- Spoon a layer of your favorite pasta sauce over eggplant.
- Dab a little Pesto over tomato sauce.
- Pour cheese sauce over top and add just a bit of Pesto for garni.