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    You are in: Home / Recipes / Eggplant (Aubergine) Parmesan Rigatoni Recipe
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    Eggplant (Aubergine) Parmesan Rigatoni

    Eggplant (Aubergine) Parmesan Rigatoni. Photo by NcMysteryShopper

    1/1 Photo of Eggplant (Aubergine) Parmesan Rigatoni

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Manami's Note:

    From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.

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    Units: US | Metric


    1. 1
      In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
    2. 2
      Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
    3. 3
      Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
    4. 4
      Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
    5. 5
      In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
    6. 6
      Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
    7. 7
      Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
    8. 8
      Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
    9. 9
      Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.

    Ratings & Reviews:

    • on November 02, 2008


      This was a delightful dinner that everyone enjoyed. I fried the eggplant until golden and then as the last batch was done I went ahead and threw in the golden pieces and made them crisp. I like that this was not as messy as egg and breading....but I still plan to try it that way as well. I used fresh herbs in the sauce and topped it with basil and Parmesan. Thanks DiScharf for a wonderful dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant (Aubergine) Parmesan Rigatoni

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1087.9
    Calories from Fat 474
    Total Fat 52.6 g
    Saturated Fat 13.4 g
    Cholesterol 140.5 mg
    Sodium 392.7 mg
    Total Carbohydrate 121.1 g
    Dietary Fiber 10.9 g
    Sugars 10.7 g
    Protein 34.9 g

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