Eggplant Parmesan with Rigatoni
- Level: Easy
- Yield: 2 servings
- Total: 1 hr
- Active: 45 min
Ingredients
Sauce:
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 yellow onion, diced
Kosher salt
One 28-ounce can crushed tomatoes
3 cloves garlic, finely chopped
Eggplant:
1 globe eggplant
Kosher salt
2 cups all-purpose flour
2 large eggs whisked with 2 tablespoons water
2 cups panko
1/2 cup extra-virgin olive oil
4 ounces fresh mozzarella, sliced
2 tablespoons freshly grated Parmesan cheese
Pasta:
Kosher salt
1/2 pound dried rigatoni
2 tablespoons freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
1/4 cup fresh basil leaves, sliced into a chiffonade
Directions
- For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
- For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
- Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
- Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
- Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
- Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
- For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
- To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
- To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!