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  • Sonny Inzillo's Pasta 'Ncasciata
    Recipe contributed by Sonny Inzillo
    • 3 peeled eggplants
    • 2 onions chopped
    • 2 cloves garlic chopped
    • 1 pound ground pork
    • 1 pound ground beef
    • 1 pound mozzarella cut into slices
    • 1 pound ricotta
    • Pecorino to taste
    • 1 pound Sicilian salami sliced thin
    • 4 - 28 oz. cans of tomato puree
    • Flavored breadcrumbs - enough to cover surface
    • 2 pounds rigatoni
    • 6 hard boiled eggs sliced thickly
    • 2 cups frozen peas
    • Pignoli to taste
    • Raisins to taste
    • Parsley to taste
    • Basil to taste
    • Oregano salt to taste
    • Salt & pepper to taste
    Fry slices of eggplant in oil and pat dry. Brown meat, sauté, onions & garlic. Add tomatoes and spices. Cut up salami & mozzarella. Slice eggs. Cook Rigatoni until al dente. Mix with sauce. Put layer of sauce in baking pan. Layer of eggplant dotted with Ricotta & Mozzarella. Layer of meat & eggs. Layer of rigatoni. Layer of salami. Repeat until the pan weighs 20 pounds (just kidding). The last layer should be the eggplant. Top with grated Pecorino Romano & cover the entire area with breadcrumbs. Bake in oven as if it was Lasagna. Eat and take a looooong nap!

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