Eggplant Aubergine Parmesan Rigatoni
Indulge in the rich, comforting flavors of Eggplant Aubergine Parmesan Rigatoni, a baked pasta masterpiece that combines roasted eggplant, hearty rigatoni, and a luscious herb-infused tomato sauce. This vegetarian recipe layers the pasta with melted Parmesan and mozzarella cheeses, finished with a golden breadcrumb crust for irresistible texture. Perfectly balanced with a hint of garlic, oregano, and basil, this dish is as satisfying as it is easy to prepare. Ideal for weeknight dinners or special gatherings, this cheesy, oven-baked delight is topped with fresh basil for a finishing touch. Experience the perfect marriage of eggplant parmesan and cozy Italian pasta today!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 16 oz Rigatoni pasta
- 28 oz Canned crushed tomatoes
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 4 tbsp Olive oil
- 1.5 tsp Dried oregano
- 1.5 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes (optional)
- 2 tsp, divided Salt
- 1 tsp, divided Black pepper
- 1.5 cups, grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 0.5 cup Breadcrumbs
- 0.25 cup, chopped (for garnish) Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants into 1-inch cubes and place them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the eggplant, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
While the eggplant roasts, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned crushed tomatoes, dried oregano, dried basil, crushed red pepper flakes (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well and let the sauce simmer for 10-12 minutes, stirring occasionally.
Once the eggplant is roasted, add it to the tomato sauce and gently stir to combine. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked rigatoni with the eggplant-tomato sauce. If the mixture needs thinning, add some reserved pasta water a little at a time until the desired consistency is reached.
Transfer half of the pasta and sauce mixture into a large oven-safe baking dish. Sprinkle 0.75 cups of grated Parmesan and 0.5 cup of shredded mozzarella over the layer.
Add the remaining pasta and sauce on top, then sprinkle the remaining Parmesan, mozzarella, and breadcrumbs evenly over the dish.
Place the baking dish in the preheated oven (still at 400°F/200°C) and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped basil leaves.
Serve hot and enjoy your Eggplant Aubergine Parmesan Rigatoni!
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 8357 mg | 363% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 72.3 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2535 mg | 195% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4730 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
