Eggplant (Aubergine) Parmesan Rigatoni

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  1. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
  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. Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
  4. Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
  5. In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
  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. 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. Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
  9. Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.

Reviews

(1)
Most Helpful

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!

NcMysteryShopper November 02, 2008

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