-
1
Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat.
-
2
Add half of the eggplant and toss to coat in the oil.
-
3
Sprinkle with salt and pepper.
-
4
Saute the eggplant until it is golden and tender, about 10 minutes.
-
5
Decrease the heat to medium.
-
6
Add half of the garlic and saute until it is tender, about 2 minutes longer.
-
7
Using a slotted spoon, transfer the eggplant mixture to a large bowl.
-
8
Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
-
9
Add the sausage and wine to the same frying pan.
-
10
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.
-
11
Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
-
12
Meanwhile, bring a large pot of salted water to a boil over high heat.
-
13
Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked.
-
14
Drain.
-
15
Toss the angel hair with the eggplant mixture.
-
16
Cool completely.
-
17
Add the mozzarella and Parmesan and toss to combine.
-
18
Preheat the oven to 375 degrees F.
-
19
Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square.
-
20
Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim.
-
21
Spoon the pasta mixture into the pan.
-
22
Place the second pastry sheet atop the pasta filling.
-
23
Pinch the edges of the pastry sheets together to seal.
-
24
Trim the overhanging pastry edges to about 1-inch.
-
25
Cut a slit in the center of the top pastry to allow the steam to escape.
-
26
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes.
-
27
Let stand for 20 minutes.
-
28
Remove the pan sides and serve.
