Rigatoni with Creamy Eggplant and Mozzarella

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Yum! So good. I added lots of salt and pepper, also a little extra sauce and cream. It was perfect. I will definitely be making this one again!

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It was a snowy day, and lacking groceries, I tantalized myself by watching Food TV. This episode of Ask Aida came one and *lightbulb*, I have enough stuff to cobble together a version of this recipe. I used zucchini, diced tomatoes, dried basil, and an attempt at baschamel sauce since I didn't have cream. I did follow the rest of the ingredients and the recipe techniques. It hit the spot on a wintery night and would make again.

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I've made this recipe many times with many different vegetables and it's always wonderful. Every time I make it for guests I get requests for the recipe. Instead of a can of crushed tomatoes, I once used a can of tomatoes with green chiles by accident and have been using them ever since. The recipe is great as it is but is really nice with some extra spice. Some reviewers have recommended using a larger can of tomatoes to make more of a sauce, but I really like the recipe as it is; there's no need to drown the pasta in sauce!

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I had to add a lot more garlic & salt and even tried Italian seasonings & some hot sauce to give some more flavor.

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I love this recipe as a base. I cook the eggplant by roasting - 375 degree oven, throw the diced eggplant in a roasting pan (Pyrex, sprinkle with garlic salt and a little oil and roast for 30 minutes. This method is much cleaner and produces a much more evenly-cooked eggplant - and you use much less oil. While the eggplant is cooking I add the onion, garlic, and a shallot or two to a large pan with diced italian sweet sausage - usually chicken. When that is fully cooked, I add the tomatoes, cream or milk and basil. I also use half the recommended mozzarella. Awesome and simple dish!

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My husband I loved this recipe. However, instead of eggplant, we used spicy italian sausage.

I read some of the below reviews complaing the dish was bland...have you ever heard of using other ingredients to spice things up a bit? Not that difficult!

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I read the reviews before I tried it and a lot of people suggested adding 28 oz. crushed tomatoes. I did that, but it didn't help. This dish was so bland and disappointing. I hate to throw away food, especially one with so many ingredients, but I saw no point in continuing to eat this dish that had zero flavor.

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I doubled everything except the pasta and eggplant because it just didn't seem like it would be enough sauce. I am so glad I did because it was far from being too saucy even with double the sauce. I liked the texture of the eggplant and the flavors were fresh, but it definitely needed something.... perhaps some red pepper flakes? It makes a ton, so I am hope it is one of those dishes that tastes better the next day. We all ate it and meat wasn't missed, so I will likely try again with some modifications to give it some kick.

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I'm not a cook, a chef, or anything remotely close. But, I saw Aida's show the other day and saw this meal. Never heard of Aida, and thought to myself, I can make this. I want to make this. Well, I made this tonight for my fiance, who does cook and cook well! He's Italian and said it was great. We only have a little leftovers. I found 15 ounces of the crushed tomatoes to be perfect. I did switch out the heavy cream and used light. I also added a little salt to the water which cooked the pasta and I also salted the tomatoes.

I am so very happy with the outcome. I feel full, but not stuffed, and very impressed by Aida -- and, myself. Can't wait to start cookin'! Thank you, Aida and the Food Network!

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I love eggplant and am always on the lookout for recipes with it included for meatless meals. If I made this again I'd have to add lots more seasonings to the vegetables to make it tasty and maybe more onion and garlic. Also, a 15 oz can of tomatoes was not enough to make this dish saucy and moist. I had to add another can and should have used a 28 oz can to begin with. The fresh mozzarella melted right in but some reason didn't add any richness. This dish needs more flavor.