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Baked Pasta with Eggplant

Serves: 8

This dish involves a few elements of real authentic Italian cookery.

    Prepare your favorite spaqghetti sauce
   4 pounds eggplant
   Salt
   2 cups flour
   Olive oil
   For The Pasta:
   1 pound rigatoni
   1 stick butter
   8 ounces freshly grated Parmesan cheese
   1 pound mozzarella cheese

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Prepare your favorite spaghetti sauce. Preheat the oven to 375. Peel and cut the eggplant into slices 1/4 inch thick. Layer the eggplant slices in a colander, salting each layer. Place a heavy plate on top with a weight, and leave for 1 hour. Rinse and pat dry. Put flour in a large bowl. Lightly flour as many eggplant slices as will fit into your skillet at one time. (Flour enough slices for one batch only, or the flour will become damp and the slices will not fry well.) Heat the oil in a large skillet and lightly brown the eggplant slices turning once to brown both sides. Drain the slices with paper towels, one layer at a time, covering each layer with more paper towels. When all the slices have been fried, set aside.

In a large pot, bring 5 quarts of salted water to a boil, and boil the rigatoni for 4 minutes only. Add 2 cups of cold water to stop the cooking process. Drain; then mix with the butter and Parmesan.
Add the sauce to the pasta, mixing thoroughly.

Line a deep ovenproof dish with eggplant slices. Add a layer of half the pasta, then a layer of eggplant slices, a layer of sauce, a layer of mozzarella, then repeat, ending with eggplant slices. Finish off with a little more sauce and a good dusting of Parmesan. Bake for 50 minutes, or until lightly browned.




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