6-8 tablespoons extra virgin olive oil
1 quart “My Tomato Gravy” plus 1 cup
1 box dried rigatoni (or if you can find fresh)
1 cup of ricotta cheese
¼ cup fresh Parmesan Reggiano Cheese
9”x13” baking dish
Preheat oven 350 degrees.
Peel eggplant and slice approximately ½ “ thick.
Place on paper towels and sprinkle with kosher salt – let sit approx. 2 minutes.
Wipe eggplant slices, turn over and sprinkle other side with salt – let sit approx. 2 minutes.
This process takes the bitterness out of the eggplant.
Cut eggplant in ½ then ½ again basically like a pizza to have smaller pieces – 6-8 depending on size of eggplant.
Saute eggplant in olive oil, turning often – approximately 4 minutes to golden.
Saute in batches adding more olive oil when necessary.
Return all eggplant to pot and add your Tomato Gravy (which you have hopefully made a huge pot in advance and have put into quart size containers just waiting to be used in various recipes)!
Gently heat to warm – approximately 5 minutes.
Meanwhile bring a pot of water to a boil – add some salt to the water.
Add your rigatoni and cook al dente – approx. 8 minutes. Strain.
Add your rigatoni to the pan with the gravy and eggplant. Stir together.
In your baking dish add your rigatoni and gravy with eggplant.
Add dollops of ricotta cheese and stir gently.
Spread on top extra gravy to cover top.
Sprinkle with Parmesan Cheese.
Cover in tin foil.
Bake at 350 degrees 30 minutes.