Yields Makes 8 servings
Note: If desired, heat additional pasta sauce to spoon onto individual servings.

How to Make It

Step 1
1

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

Step 2
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
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
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
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
6

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

Ingredients

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

Directions

Step 1
1

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

Step 2
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
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
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
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
6

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

Tortellini Torta