Eggplant (aubergine) Parmesan Rigatoni

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.