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1
To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil.
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2
Sprinkle bread crumbs evenly around surface.
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3
Place half eggplant strips in the clay all around circumference, with half laying over sides of clay.
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4
In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together.
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5
Season with salt and pepper (you may add garlic here, red pepper flakes, etc).
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6
Place the mixture in the clay.
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7
Top with rest of the sliced eggplant and close top with the overhang of eggplant.
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8
Remember to start at the opening so each slice closes the other.
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9
Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese.
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10
Lightly oil the top.
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11
Bake in the oven at 325 degrees F for about 1 hour.
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12
*If using a clay bowl do not preheat oven.
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13
Start in a cold oven.
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14
If using an oven-proof bowl preheat oven to 325 degrees F.
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15
Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting.
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16
Add the ground meat, and turn heat to medium.
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17
Brown the meat, cooking 5 to 6 minutes.
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18
Stir in the wine and tomato paste.
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19
Reduce heat to low, cook 1 1/2 hours, stirring continuously.
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20
Check for seasoning and adjust with salt and pepper as necessary.
