Deconstructed Eggplant Parmesan Rigatoni
The recipe Deconstructed Eggplant Parmesan Rigatoni can be made in around 45 minutes. One serving contains 571 calories, 22g of protein, and 4g of fat. This recipe serves 4 and costs $1.45 per serving. This recipe is typical of Mediterranean cuisine. 120 people have tried and liked this recipe. Many people really liked this main course. It is brought to you by Feed Me Phoebe. A mixture of parmesan, eggplant, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a tremendous spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Eggplant (Aubergine) Parmesan Rigatoni, Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna), and Rigatoni with Eggplant Puree.
Servings: 4
Ingredients:
10 basil leaves, torn
1 medium eggplant, cut into 1-inch cubes
2 garlic cloves, minced
¼ cup panko breadcrumbs
¼ cup finely grated Parmesan
1 plum tomato, seeded and diced
¼ teaspoon crushed red pepper flakes
1 pound rigatoni (I used meze)
2 cups marinara sauce or tomato puree*
1 Vidalia or Spanish onion, diced
½ pound perlinis (or chopped fresh mozzarella)
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
Bring a large pot of salted water to boil.In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart. Add the garlic and red pepper and cook until fragrant, about 2 more minutes.Pour the tomato sauce and chopped tomatoes over the eggplant mixture and stir to combine. Simmer gently until the acidity of the tomatoes has burned off, and the eggplant is soft and falling apart, about 10 minutes. Taste for seasoning and add more salt as necessary.In a small non-stick pan, toast the breadcrumbs with a little bit of olive oil until golden brown, about 3 minutes. Set aside.Cook the pasta according to package directions until al dente. Drain and add to the pan with the pasta sauce. Add the basil leaves (reserving one or two for garnish) and the perlinis (or chopped mozzarella) and toss to combine.Spoon the pasta into serving bowls and top each with a tablespoon of breadcrumbs and parmesan. Garnish with torn basil leaves, and serve immediately.
Step by step:
1. Bring a large pot of salted water to boil.In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons.
2. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart.
3. Add the garlic and red pepper and cook until fragrant, about 2 more minutes.
4. Pour the tomato sauce and chopped tomatoes over the eggplant mixture and stir to combine. Simmer gently until the acidity of the tomatoes has burned off, and the eggplant is soft and falling apart, about 10 minutes. Taste for seasoning and add more salt as necessary.In a small non-stick pan, toast the breadcrumbs with a little bit of olive oil until golden brown, about 3 minutes. Set aside.Cook the pasta according to package directions until al dente.
5. Drain and add to the pan with the pasta sauce.
6. Add the basil leaves (reserving one or two for garnish) and the perlinis (or chopped mozzarella) and toss to combine.Spoon the pasta into serving bowls and top each with a tablespoon of breadcrumbs and parmesan.
7. Garnish with torn basil leaves, and serve immediately.
Nutrition Information:
covered percent of daily need
