Yield
Makes 8 servings

Note: If desired, heat additional pasta sauce to spoon onto individual servings.

How to Make It

Step 1

Rinse eggplant; trim off and discard stems. Cut eggplant into 1/2-inch cubes.

Step 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 25 minutes.

Step 3

Meanwhile, in a 4- to 5-quart pan over medium-high heat, bring pasta sauce and remaining broth to boiling, stirring often. Add tortellini and stir often until pasta is barely tender to bite, about 5 minutes. Remove from heat. Stir in jack cheese and 6 tablespoons parmesan cheese.

Step 4

Butter sides and bottom of a 9-inch cheesecake pan with removable rim. Dust pan with bread crumbs. Spoon 1/2 of the tortellini mixture into pan and spread level. Top tortellini with eggplant, spread level, then add remaining tortellini and spread level. If making ahead, cover and chill up to 1 day.

Step 5

Bake, covered, in a 350° oven for 20 minutes (50 minutes if chilled). Uncover and bake until hot in center (about 130° on a thermometer), 10 to 15 minutes longer. Let stand 10 minutes.

Step 6

Run a knife between pan rim and pasta; remove pan rim. Sprinkle pie with remaining parmesan cheese and basil. Cut into wedges.

Ratings & Reviews

msk6261's Review

msk6261
January 23, 2012
I have the original page from the 1997 Sunset mag where this was published in my recipe box. It's getting worn & tired so I am glad I found it posted here. I've made it so many times in years past but had forgotten to add it to my current repertoire. This is a great comfort food dish for home or to bring for a pot luck. It's yummy and original and looks great on a plate. I love the fact that you cook the tortellini right in the sauce and the combo with the eggplant makes it! It's even better on day 2. I cut down on the amount of cheese for today's pallet and used chick tortellini added a bit of depth instead of the richness of cheese.