Eggplant (Aubergine) Parmesan Rigatoni

Recipe by Manami
READY IN: 30mins




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