Peel eggplant, slice lengthwise. Sprinkle with salt, place in colander
and allow to drain, 30 minutes. Butter a 10in pan with butter and
coat with breadcrumbs. Dry eggplant. Heat oil in pan, cook
eggplant until golden on both sides. LIne bottom of pan with
eggplant. Boil pasta, stir in tomato sauce and half of the cheeses.
Spoon half the pasta into the pan top with provolone and rest of
cheese, then remaining pasta. Fold overhanging eggplant over
mixture. Brush remaining butter on top. Bake at 350 for 30
minutes, let stand for 10.
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