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Rigati Eggplant Bake

Budget.Gourmet's picture
Ingredients
  Eggplant 2 Pound (Use 1 Large)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Vegetable oil/Olive oil 1⁄2 Cup (8 tbs)
  Elbow macaroni/Rigati / ziti 1 Pound (1 Package)
  Onion 1 Large, chopped (1 Cup)
  Onion 1 Large, chopped to make 1 cup
  Marinara sauce 24 Ounce (1 Jar)
  Canned marinara sauce 24 Ounce (1 Jar)
  Cream-style cottage cheese 1 Pound (1 Container)
  Cream style cottage cheese 1 Pound (1 Container)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Italian seasoning 1 Teaspoon
  Sliced provolone cheese 6 Ounce (1 Package)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Trim off the eggplant ends, cut into 1/2-inch slices and pare.

MAKING
3) In a large skillet, saute the slices in the required oil in batches until soft, then drain on paper towel.
4) In a kettle, cook the rigati as per package directions, then drain and return to the kettle.
5) In the same skillet, saute the onion until soft, then stir in the marinara sauce and simmer until thoroughly heated.
6) Pour the sauce over the cooked rigati and blend well to mix.
7) In a small bowl, mix the cottage cheese, parsley and Italian seasoning together.
8) In a shallow 12-cup baking dish, place 1/2 the rigati mixture, then arrange 1/2 the eggplant slices and spread over the cheese mixture.
9) Spread rest of the rigati mixture and arrange rest of the eggplant slices.
10) Bake in the preheated oven for 20 minutes. Then slice the provolone cheese into strips and arrange over the eggplant.
11) Bake for another 10 minutes or until cheese is melted and the rigati mixture is bubbly.

SERVING
12) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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