BAKED RIGATONI PASTA WITH FRIED ITALIAN EGGPLANT
Pasta, Vegetables
Intermediate

BAKED RIGATONI PASTA WITH FRIED ITALIAN EGGPLANT

Layered rigatoni bake with fried eggplant, ricotta, mozzarella, and San Marzano marinara.

"Now that's Italian!" - Alexia

75 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 lb. Rigatoni Pasta
  • 2 large Eggplants
  • 4 large Eggs
  • 1/4 cup Grated Pecorino Romano Cheese
  • Cracked Black Pepper (to taste)
  • All-Purpose Flour
  • Plain Bread Crumbs
  • Garlic Salt (to taste)
  • Sea Salt (to taste)
  • 2 tbsp Dried Parsley Flakes
  • 1/4 cup Whole Milk
  • Canola Oil (for frying)
  • 2 cans San Marzano Tomatoes
  • Extra Virgin Olive Oil
  • 6 cloves Fresh Minced Garlic
  • Red Chili Flakes (to taste)
  • Garlic Powder (to taste)
  • Fresh Chopped Basil
  • 1 tbsp Sugar
  • 2 lbs. Whole Milk Ricotta Cheese
  • 1 lb. Shredded Whole Milk Mozzarella Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 2 cups Fresh Basil Leaves
  • 1/4 cup Seasoned Panko Bread Crumbs
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Extra Virgin Olive Oil (for topping)

Instructions

1

Prepare the Eggplant

Wash and peel the eggplants. Cut off both the top and bottom stems, then slice into uniform 1/4-inch rounds. Set aside.

2

Make the Egg Wash and Coating

In a large bowl, whisk together eggs, parsley flakes, milk, grated Pecorino Romano cheese, garlic salt, and cracked black pepper. In another bowl, combine all-purpose flour and plain bread crumbs in a 50/50 ratio. Season with sea salt and black pepper.

3

Bread and Fry the Eggplant

Dip each eggplant slice into the egg wash, then coat in the flour and breadcrumb mixture. Lay flat on foil before frying. In a large pan, heat canola oil over medium-high heat and fry until golden brown on both sides. Remove and drain on paper towels.

4

Make the San Marzano Marinara Sauce

In a pan, heat olive oil and add minced garlic with red chili flakes. Sauté until lightly browned. Add crushed San Marzano tomatoes and mash with a potato masher. Season with garlic powder, garlic salt, cracked black pepper, and sugar. Simmer on low for 45–60 minutes, then add chopped fresh basil.

5

Cook the Pasta

Bring salted water to a rapid boil. Cook rigatoni until al dente. Drain, drizzle with olive oil, and set aside.

6

Assemble the Dish

In a large baking dish, ladle a layer of marinara sauce. Add a layer of rigatoni, more sauce, and mix well. Layer fried eggplant slices on top, pressing them down gently. Add dollops of ricotta, shredded mozzarella, grated Parmigiano Reggiano, and fresh basil. Repeat for 2–3 layers, finishing with sauce and cheese on top.

7

Add the Topping

Mix together seasoned panko bread crumbs, fresh parsley, and olive oil. Sprinkle the mixture evenly over the top of the dish.

8

Bake and Broil

Cover with foil and bake at 400°F for 15 minutes. Remove foil and broil for a few minutes until the top is bubbly and golden brown.

9

Serve and Enjoy

Remove from the oven, let rest briefly, then serve. Layered, cheesy, and bursting with Italian flavor—Waaaaa Laaaaa! You’re going to LOVE this dish!