BAKED PASTA PARMIGIANA
What if Rigatoni meet eggplant parmigiana? The union of two such appetizing recipes can only lead to an exceptional first course: baked parmigiana! Impossible to resist the temptation to sink the fork into the still steaming pan! So here's a new idea for your dinner night or Sunday menu: mouth watering is guaranteed with baked pasta parmigiana!
Ingredients
Rigatoni Pasta - 1 Pack
For the Sauce
Tomato purée 2 ¾ cups (700 g)
Basil 6 leaves
Shallots – 1
Garlic 2 cloves
Extra virgin olive oil to taste
Fine salt to taste
For the Eggplant
Eggplant 1.5 lbs (650 g)
Vegetable oil - (for frying)
For Seasoning
Scamorza or Mozzarella cheese 2 ⅔ cups (300 g)
Parmigiano Reggiano cheese ¾ cup (80 g)
Directions:
To make the baked Pasta parmigiana, start with the sauce.
On a pot saute the shallots in the oil in a saucepan for a few minutes. Pour the tomato puree , salt and add the basil leaves and a glove of garlic.
Cover with a lid and cook over low heat for at least 60 minutes; after this time, remove the garlic from the pan. While the sauce is cooking, take care of the eggplants: wash them and cut them into cubes of about .8-1" (2-3 cm). Put salt on eat and let them rest for 30m.
Bring the vegetable oil to a temperature of 340°F (170°C). Fry them a little at a time. When they are golden brown, drain the eggplant and transfer them to absorbent kitchen paper. Keep aside.
Now is time to cook the pasta. when the water boils, add salt and Rigatoni and cook accordingly to the package. Al Dente Please
Drain the pasta and transfer them directly to the tomato sauce. Mix well also add the fried eggplant and mix again.
Take a 10"x10" (24x24 cm) baking dish and pour half of the pasta so seasoned inside, then add half of the diced scamorza and sprinkle with half of the grated parmigiano Reggiano cheese.
Repeat the layers adding the remaining half of the pasta, the scamorza and the grated cheese . Turn on the grill of the oven at 465°F (240°C) and bake for 4-5 minutes, then add a few basil leaves.
Buon Appetito
