Italian

Baked Rigatoni with Eggplant takes 20 minutes to prepare.

Baked Rigatoni with Eggplant takes 25 minutes to cook.

Baked Rigatoni with Eggplant makes 23 servings.

The ingredients for Baked Rigatoni with Eggplant are:

Extra Virgin Olive Oil
2 large eggplants
1 large onion
3 garlic cloves
1 28oz, can Whole peeled tomatoes
1 lb. Rigatoni
2lb Cacique Fresh Mozzarella Cheese
2 T Freshly grated Parmesan cheese

Here is how you make Baked Rigatoni with Eggplant:

Preheat oven to 450 degrees.1. Boil water for Rigatoni. Add the rigatoni to the boiling water and cook until aldente. Drain and add to baking dish2. Dice Mozzarella into 1 inch cubes and place in a baking dish. Reserve 1/4 for later.3. Dice the Eggplant into 1 inch cubes, leave the skin on. Heat about 1 T olive oil in a pan. When hot, add the Eggplant and brown. Keep doing this until you have browned all the eggplant pieces. It may require more oil in the pan. However, do not exceed 1/4C. Place cooked eggplant in baking dish.4. Open can of tomatoes and mash the tomatoes by hand. Do NOT drain any juice.5. IN the same pan as the eggplant, add 1T olive oil. Saute your onion and garlic until translucent. Add the tomatoes. Cook for about 1 minute, or until the tomato sauce is heated up. Add to the baking dish and mix well. Sprinkle with 2 T Paremsan cheese. Bake for 15 minutes. Remove from oven and place remaining Mozzarella cheese over and bake for 10 minutes or until melted. Makes 23 1C Servings.You can add Italian sausage for a richer flavor. My family and I half the recipe for one with sausage and one without. Enjoy!Number of Servings: 23Recipe submitted by SparkPeople user SHELLY92.

The nutritional information for Baked Rigatoni with Eggplant is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 220.9

• Total Fat: 11.2 g
• Cholesterol: 21.3 mg
• Sodium: 312.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 2.1 g
• Protein: 13.0 g

Baked Rigatoni with Eggplant is Italian cuisine.