Baked Rigatoni alla Parmigiana with Eggplant and Ricotta
A baked pasta in the style of parmigiana: rigatoni with fried eggplant, savory tomato sauce and creamy ricotta, topped with mozzarella and Parmesan. A hearty dish for the whole family.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 400 g Rigatoni
- 2 pc Eggplants
- 2 can Canned peeled tomatoes
- 1 pc Onion
- 2 pc Garlic cloves
- 4 tbsp Olive oil
- 1 tsp Oregano, dried
- 1 bunch Basil
- 250 g Ricotta
- 1 pc Egg
- 125 pack Mozzarella
- 80 g Parmesan, freshly grated
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, conventional heat (top and bottom). Wash the eggplants, cut them lengthwise into slices about 1 cm thick and salt them.
- Fry the eggplant slices in 2 tbsp olive oil in batches on both sides until golden brown, drain on kitchen paper and set aside.
- Finely dice the onion and garlic and sweat them in 2 tbsp olive oil in a large pot until translucent. Add the peeled tomatoes, season with salt, pepper and oregano and simmer gently for about 15 minutes.
- Meanwhile, bring salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and let drip briefly.
- Mix the ricotta with the egg, half of the Parmesan, salt and pepper. Coarsely chop half of the basil and stir it in.
- Grease a baking dish. Toss the pasta with the tomato sauce, spread half in the dish, distribute the eggplant and ricotta mixture on top and cover with the remaining pasta.
- Drain the mozzarella, cut it into slices or cubes and distribute over the pasta. Sprinkle the remaining Parmesan on top.
- Bake in the oven for about 25 to 30 minutes until the surface is golden brown and bubbly. Let rest for 5 minutes before serving and serve sprinkled with the remaining basil.