Ingredients
- 2 tablespoons of extra virgin olive oil
1 pound of eggplant, cubed into 1-inch pieces
1 small onion, chopped
1 tablespoon of garlic, minced
1/4 teaspoon of ground cloves
1/4 teaspoon of ground cinnamon
2 small pinches of red pepper flakes or Cayenne peppers
2 cups of tomato, chopped
4 tablespoons of butter, melted
8 ounces of pasta (I used ziti)
2 tablespoons of bread crumbs (I used Panko)
1 1/2 cups of milk
2 tablespoons of all-purpose flour
a pinch of nutmeg, freshly grated
2 eggs, beaten
1 cup of Parmesan, freshly grated
Description
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