Time: 35 min.
Complexity: easily
Servings: 4

An inexpensive Italian dish that will delight you with its simplicity and flavor. If desired, you can add cooked chicken to the eggplant pasta. Serve it as a casserole, for example.

Ingredients:

• 450 gr. rigatoni pasta
• 1.5 cups tomato sauce Sandra Lee's recipe, left for this recipe
• 4 slices breaded eggplant Sandra Lee's recipe, left for this recipe
• 1/4 tbsp. grated parmesan
• 1 tbsp chopped parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, rigatoni pasta, tomato sauce, Parmesan cheese, parsley

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Preparation:

Step 1
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
Step 2
• Heat the tomato sauce in a large skillet over medium heat. Chop the eggplant. When the pasta is cooked, drain it in a colander and pour it into the skillet.
Step 3
• Add the eggplant and toss until the pasta is completely coated with the sauce. Transfer to a serving bowl and serve immediately, garnished with a little cheese and parsley.

Votes: 2