Deconstructed Eggplant Parmesan Rigatoni

The recipe Deconstructed Eggplant Parmesan Rigatoni can be made in around 45 minutes. One serving contains 571 calories, 22g of protein, and 4g of fat. This recipe serves 4 and costs $1.45 per serving. This recipe is typical of Mediterranean cuisine. 120 people have tried and liked this recipe. Many people really liked this main course. It is brought to you by Feed Me Phoebe. A mixture of parmesan, eggplant, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a tremendous spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Eggplant (Aubergine) Parmesan Rigatoni, Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna), and Rigatoni with Eggplant Puree.

Servings: 4

 

Ingredients:

10 basil leaves, torn

1 medium eggplant, cut into 1-inch cubes

2 garlic cloves, minced

¼ cup panko breadcrumbs

¼ cup finely grated Parmesan

1 plum tomato, seeded and diced

¼ teaspoon crushed red pepper flakes

1 pound rigatoni (I used meze)

2 cups marinara sauce or tomato puree*

1 Vidalia or Spanish onion, diced

½ pound perlinis (or chopped fresh mozzarella)

Equipment:

frying pan

pot

bowl

Cooking instruction summary:

Bring a large pot of salted water to boil.In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart. Add the garlic and red pepper and cook until fragrant, about 2 more minutes.Pour the tomato sauce and chopped tomatoes over the eggplant mixture and stir to combine. Simmer gently until the acidity of the tomatoes has burned off, and the eggplant is soft and falling apart, about 10 minutes. Taste for seasoning and add more salt as necessary.In a small non-stick pan, toast the breadcrumbs with a little bit of olive oil until golden brown, about 3 minutes. Set aside.Cook the pasta according to package directions until al dente. Drain and add to the pan with the pasta sauce. Add the basil leaves (reserving one or two for garnish) and the perlinis (or chopped mozzarella) and toss to combine.Spoon the pasta into serving bowls and top each with a tablespoon of breadcrumbs and parmesan. Garnish with torn basil leaves, and serve immediately.

 

Step by step:


1. Bring a large pot of salted water to boil.In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons.

2. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart.

3. Add the garlic and red pepper and cook until fragrant, about 2 more minutes.

4. Pour the tomato sauce and chopped tomatoes over the eggplant mixture and stir to combine. Simmer gently until the acidity of the tomatoes has burned off, and the eggplant is soft and falling apart, about 10 minutes. Taste for seasoning and add more salt as necessary.In a small non-stick pan, toast the breadcrumbs with a little bit of olive oil until golden brown, about 3 minutes. Set aside.Cook the pasta according to package directions until al dente.

5. Drain and add to the pan with the pasta sauce.

6. Add the basil leaves (reserving one or two for garnish) and the perlinis (or chopped mozzarella) and toss to combine.Spoon the pasta into serving bowls and top each with a tablespoon of breadcrumbs and parmesan.

7. Garnish with torn basil leaves, and serve immediately.


Nutrition Information:

Quickview
570k Calories
21g Protein
4g Total Fat
113g Carbs
79% Health Score
Limit These
Calories
570k
29%

Fat
4g
6%

  Saturated Fat
1g
9%

Carbohydrates
113g
38%

  Sugar
18g
20%

Cholesterol
4mg
1%

Sodium
183mg
8%

Get Enough Of These
Protein
21g
44%

Selenium
75µg
108%

Manganese
1mg
84%

Copper
0.87mg
44%

Fiber
10g
43%

Phosphorus
373mg
37%

Potassium
1249mg
36%

Magnesium
120mg
30%

Vitamin B6
0.58mg
29%

Vitamin C
23mg
28%

Iron
4mg
26%

Vitamin B3
5mg
25%

Folate
86µg
22%

Vitamin E
3mg
21%

Vitamin A
963IU
19%

Zinc
2mg
18%

Vitamin B1
0.26mg
17%

Calcium
161mg
16%

Vitamin B2
0.27mg
16%

Vitamin B5
1mg
15%

Vitamin K
14µg
14%

Vitamin B12
0.09µg
1%

covered percent of daily need
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