How to make it

  • Put eggplant slices in a casserole dish and drizzle with olive oil. Coat slices completey with oil on both sides and set on grill to cook. Turn egplant over once when you begin to see the flesh of the egglpant getting translucent. Keep the casserole dish aside as this is what you will bake the pasta in later.
  • Once eggplant is soft and cooked-chop it into bite size pieces.
  • While eggplant is grilling, cook rigatoni until al dente-almost done, but still a bit hard.
  • Drain pasta and toss into casserole dish with enough tomato sauce to coat nicely without drowning the pasta.
  • Next, add the parmesan, shredded mozarella and torn basil. Mix thoroughly.
  • Add chopped eggplant and toss gently.
  • Place thin slices of mozarella to cover the entire mixture and sprinkle with additional parmesan.
  • Cover casserole and cook in a 375 degree oven for abot 30 minutes...until sauce is bubbling and mozarella is completely melted.
  • Serve immediately.
  • May be served with extra sauce and extra parmesan, but I didn't think it needs it..
  • * you could also add some ricotta cheese when you add the other cheeses for a creamier dish.
  • *if you have some ricotta salata that would be very good shredded on top when served in individual portions....makes it look good and taste even better...

Reviews & Comments 9

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    " It was excellent "
    unicorn4 ate it and said...
    What can I say absoulutly perfect. Well done and Thank you
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    " It was excellent "
    lori4flavor ate it and said...
    Yummm...I too, love eggplant! The simple dishes like this are some of the best! Simply beautiful! ^5
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  • alliberries 9 years ago
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    " It was excellent "
    misahungry ate it and said...
    This looks good, healthy, and easy. Thank you and yum!
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  • chihuahua 10 years ago
    I'm crazy about eggplant too. (Your recipes are my kind of recipes.)
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    " It was excellent "
    marriage ate it and said...
    Eggplant is so misunderstood in my opinion. I very much like this recipe, thank you for posting it my dear foodie buddy. From the bottom of my tummy.
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  • softgrey 11 years ago
    my pleasure-
    hope you all enjoy it as much as i do...

    fyi- this reheats i advise upping the quantities and making extra...
    i've been eating the leftovers for two days now!...haha...
    the pasta is so thick and the eggplant is so flavourful that it just feels so rich and decadent-but without the usual associated guilt..


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  • borinda 11 years ago
    Brava, Sofite! This is one for my daughter and me to belly up and into when my husband's not around. He doesn't share our devotion to eggplant. A pig-out for the girls. Yummy
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  • pudgy47 11 years ago
    Thanks for this wonderful recipe. This i saved.
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