Eggplant Parm Recipe
Eggplant with rigatoni pomodoro & our delicious bread/tapenade
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- 2
Cook the Pasta
Boil water in a large pot, add a pinch of salt and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Eggplant
Rinse the salt off the eggplant slices and pat dry. Heat olive oil in a large skillet over medium heat. Sauté eggplant until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
- 4
Assemble the Dish
In a baking dish, layer half of the cooked rigatoni, half of the pomodoro sauce, half of the eggplant slices, half of the mozzarella cheese, and half of the parmesan cheese. Repeat the layers with the remaining ingredients.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the layered dish for 25-30 minutes until the cheese is bubbly and golden.
- 6
Serve
Let the dish cool for a few minutes before serving. Garnish with fresh basil and serve alongside slices of bread and tapenade.