4-Ingredient Eggplant Pasta Bake Recipe

Ingredients

• 12 ounces rigatoni
• 1 large eggplant (just over 1 pound)
• 3 tablespoons extra virgin olive oil
• 2 cups tomato basil pasta sauce
• 3/4 pound fresh mozzarella, cut into small cubes
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the pasta 2 minutes less than the package directions indicate for an al dente consistency.

3. 3

   Drain the pasta and return it to the empty pot.

4. 4

   Slice the eggplant into short sticks, about ½-inch wide.

5. 5

   Heat the oil in a large, heavy-bottomed frying pan over medium heat.

6. 6

   Add the eggplant sticks and cook for 8-10 minutes per side, stirring occasionally, until tender and starting to brown.

7. 7

   Remove from the heat, sprinkle with the ¼ teaspoon salt, and toss.

8. 8

   Preheat the oven to 400 F.

9. 9

   Spread about ¼ cup of sauce on the bottom of a medium baking dish. Set aside.

10. 10

    Separate ¼ cup of eggplant, ¼ cup of sauce, and ¼ cup of cubed mozzarella and set them all aside.

11. 11

    Add the black pepper and the larger quantities of eggplant, mozzarella, and sauce to the pot, reserving the separated ¼-cup quantities for later. Stir to combine evenly with the pasta. Taste and adjust for salt and black pepper.

12. 12

    Transfer the pasta to the prepared baking dish.

13. 13

    Distribute the reserved sauce, eggplant, and mozzarella on the surface of the pasta.

14. 14

    Bake for 20 minutes, until the cheese is melted and bubbly.

15. 15

    Let the pasta bake sit for about 5 minutes before serving.