Tortellini Torta

Ingredients

  • 3 cups canned tomato-based pasta sauce
  • 3 eggplant (about 1 lb. each)
  • Butter or margarine
  • 2 cloves garlic, minced or pressed
  • 2 cloves garlic, minced or pressed
  • 1 onion (about 1/2 lb.), chopped
  • 3 cups canned tomato-based pasta sauce
  • + 15 more ingredients
    • 3 eggplant (about 1 lb. each)
    • 2 tablespoons fine dry bread crumbs
    • 6 tablespoons chopped fresh basil leaves
    • 3 packages (9 oz. each) fresh cheese-filled tortellini
    • ½ cup grated parmesan cheese
    • 2 cups vegetable or chicken broth
    • 2 tablespoons fine dry bread crumbs
    • 2 cups (1/2 lb.) shredded jack cheese
    • 2 cups (1/2 lb.) shredded jack cheese
    • 1 onion (about 1/2 lb.), chopped
    • 3 packages (9 oz. each) fresh cheese-filled tortellini
    • 6 tablespoons chopped fresh basil leaves
    • 2 cups vegetable or chicken broth
    • ½ cup grated parmesan cheese
    • Butter or margarine

1. Rinse eggplant; trim off and discard stems. Cut eggplant into 1/2-inch cubes. 2. In a 5- to 6-quart pan over high heat, combine eggplant, garlic, onion, 1 cup broth, and 4 tablespoons basil. Cover and bring to a boil. Boil, stirring often, until eggplant mashes very easily when pressed, 20 to ...

View full recipe at My Recipes

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