Recipe

Baked Rigatoni With Grilled Eggplant Recipe

Add Step-by-Step Photos	Softgrey / All my dishes 1 year ago Sicilians like egglant with their pasta... but rather than fry the eggplant, I grilled it for a healthy flavourful pasta dish. Very easy and quick to assemble if you have the ingredients on hand. And seriously delicious. A most satisfying meal. Prep:10m Cook:30m Servings:2	Softgrey
	easy filling flavourful tasty

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Ingredients

1/2 a large eggplant-sliced into thick rounds-about 1/2 inch each

Olive oil

about 1/4 lb Rigatoni -1/4 of a box

Tomato sauce-already prepared and cooked-about one cup

1/4 cup mozarella-shredded

1/4 cup mozarella thinly sliced

Freshly grated parmesan cheese to taste

6 large fresh basil leaves-torn into small pieces

*if you do not have fresh basil- do NOT use any...dry basil should be banned in my opinion

Directions

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...

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Comments

pudgy47 1 year ago said:
Thanks for this wonderful recipe. This i saved.

borinda 1 year ago said:
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

softgrey 1 year ago said:
My pleasure-
hope you all enjoy it as much as i do...

fyi- this reheats well...so 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..

yay!...

;-)

marriage 1 year ago 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.