Eggplant (Aubergine) Parmesan Rigatoni |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Every Day with Rachel Ray 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley. Ingredients:
1/2-1 cup vegetable oil (for frying) |
1 (1 lb) eggplant, thinly sliced crosswise (peeled or skin-on) |
1 cup flour, seasoned with (for dredging) |
italian seasoning |
salt, to taste |
fresh ground black pepper, to taste |
1 lb rigatoni pasta |
2 tablespoons extra virgin olive oil |
2 garlic cloves, halved |
1 (28 ounce) can tomatoes |
1 (8 ounce) bag shredded mozzarella cheese |
8 fresh basil leaves, thinly sliced or 8 fresh flat leaf parsley, chopped |
italian seasoning, to taste |
freshly grated parmesan cheese, for serving |
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.
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