EGGPLANT (AUBERGINE) PARMESAN RIGATONI
From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1087.9, Fat 52.7, SaturatedFat 13.4, Cholesterol 140.6, Sodium 392.8, Carbohydrate 121.2, Fiber 10.9, Sugar 10.8, Protein 35
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