Bove's, in Burlington, VT, has had a restaurant since 1941. If you don't want to ski, mountain bike, hike, leaf peep or look at colleges in Vermont, you can eat Bove's sauce on your pasta at home. The sauce is sold online, or at specialty grocery stores.
6 whole Portobello mushrooms
1 large Vidalia onion
3 roasted and peeled red peppers
1 large eggplant
1 bunch chopped chives
Bove’s Vodka Sauce
12 oz. ricotta cheese
½ cup grated parmesan
Chopped Italian parsley
20 oz. shredded mozzarella
4 oz. grated parmesan
Take the stems off of the mushrooms, clean and reserve. Cut onion in ¼” slices and reserve. Peel eggplant, slice lengthwise in ½” thick slices.
Toss mushrooms in olive oil, balsamic, salt and pepper and 1/3 of chives. Grill on both sides until somewhat tender. Place in a perforated pan and reserve. Do the same with the onions and eggplant.
Mix eggs, parmesan, ricotta and Italian parsley. Add salt and pepper to taste.
Preheat convection oven to 325 degrees.
Spray two standard loaf pans with non stick coating and line with foil.
Pour 2 oz. of sauce on the bottom of each pan and then layer ½ the eggplant. Over this spread 2 oz. of ricotta mixture, 2 oz. of mozzarella and 2 oz of sauce. Layer half the mushrooms. Repeat sauce and cheese layer, layer ½ of the onions and repeat the sauce and cheese layer. Top with roasted peppers, then 4 oz. mozzarella and 2 oz. parmesan.
Tent top with foil and bake for 15 minutes. Turn 180 degrees and bake for 15 minutes more. Remove cover and continue to bake for 10 minutes or until golden brown.
Let set in refrigerator overnight. Reheat in oven and serve with additional sauce.