75 minutes
A hearty, comforting baked pasta dish featuring rigatoni, eggplant, and a medley of cheeses.
Rigatoni, cooked until shy of al dente
0 oz
Eggplant, cubed and sautéed
0 oz
Olive Oil, divided
tablespoons
Yellow Onion, sliced
each
Garlic Clove, minced
each
teaspoons
Whole Tomatoes, crushed by hand
0 oz
Parmesan Cheese, grated
0 oz
Fresh Mozzarella, torn
0 oz
Basil, fresh
0 oz
Ricotta Salata Cheese, grated
0 oz
1. Prepare Rigatoni
Set a large pot of salted water to boil and cook your rigatoni just until it's shy of al dente. Save about 1.5 cups of the pasta water for later. Rinse the pasta under cold water to stop the cooking process, then place it in a large bowl.
2. Cook Eggplant
In a large ovenproof skillet, heat half of the olive oil over medium-high heat. Add the eggplant cubes, season with salt and pepper, and sauté until golden and tender, about 9 to 10 minutes. Transfer to the bowl with the rigatoni.
3. Sauté Onion and Garlic
In the same skillet, add the remaining olive oil along with the sliced yellow onion and minced garlic. Cook for about 3 to 4 minutes until soft and aromatic. Stir in red-pepper flakes, and adjust the salt and pepper to taste.
4. Prepare Tomato Sauce
Crush the whole tomatoes by hand into the skillet with onions and garlic. Let this simmer for about 5 minutes, stirring occasionally, until the tomatoes are soft and the sauce is chunky.
5. Combine Ingredients
Add the rigatoni and eggplant back into the skillet or a greased baking dish. Sprinkle in the grated Parmesan, a cup of the fresh mozzarella, the torn basil leaves, and pour in the reserved pasta water. Toss to coat evenly.
6. Bake the Dish
Top with the remaining mozzarella and bake in a preheated oven at 375 degrees for about 25 minutes, until the cheese is bubbly and golden.
7. Serve
Serve hot, sprinkled with grated ricotta salata and additional fresh basil leaves.
If your eggplant is particularly large or you suspect it might be bitter, cut it into slices or cubes, sprinkle generously with salt, and let it sit for about 20-30 minutes. Rinse and pat dry before using. This step not only reduces bitterness but also helps in achieving a creamy, non-watery texture once baked.
Instead of simply frying, consider roasting the eggplant cubes to add a depth of flavor. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) until golden brown and tender. This step caramelizes the eggplant, bringing out its natural sweetness and umami.
Opt for firm, shiny eggplants with a deep purple hue. Smaller ones tend to be less bitter and have fewer seeds. If you find larger ones, you might want to salt them before cooking to draw out any bitterness.
Allow the bake to rest for about 10-15 minutes out of the oven. This resting period helps all the components to settle, making it easier to cut and serve portions without falling apart.
Cook your rigatoni until just shy of al dente. It will continue to cook in the oven and absorb some sauce, preventing it from becoming mushy and helping it retain a pleasant chew in the final dish.
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