Baked Rigatoni with Eggplants

Baked Rigatoni with Eggplants is a hearty and flavorful dish, perfect for a meal shared with family and friends. Here’s how to make it:

Ingredients

• 400 g of rigatoni
• 2 medium eggplants
• 700 ml of tomato puree
• 200 g of mozzarella, cubed
• 100 g of grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Oil for frying (optional)

Preparation

1. Begin by cutting the eggplants into cubes and placing them under salt for about 30 minutes to remove bitterness. Rinse and dry them.

2. Heat oil in a pan and fry the eggplants until they are golden. If you prefer, you can also roast them in the oven for a lighter version.

3. In a saucepan, sauté the onion and garlic in extra virgin olive oil until they are soft. Add the tomato puree, salt, and pepper. Let cook for 15 minutes.

4. Cook the rigatoni in plenty of salted water until they are almost al dente, drain them and reserve some of the cooking water.

5. In a baking dish, alternate layers of pasta, tomato sauce, fried eggplants, cubes of mozzarella, a bit of Parmesan, and basil leaves.

6. Continue until the baking dish is filled, finishing with plenty of Parmesan and more cubes of mozzarella for a savory and golden crust.

7. Bake at 190 °C for 20-25 minutes or until the surface is properly gratinated.

Serve the Baked Rigatoni with Eggplants hot, just as Italian families everywhere like it. The combination of the pasta with the flavor of the breaded eggplants and the richness of melted cheese is irresistible. Enjoy your meal!