Eggplant Aubergine Rigatoni Bake Recipes

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EGGPLANT (AUBERGINE) PARMESAN RIGATONI



Eggplant (Aubergine) Parmesan Rigatoni image

From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2-1 cup vegetable oil (for frying)
1 (1 lb) eggplant, thinly sliced crosswise (peeled or skin-on)
1 cup flour, seasoned with (for dredging)
italian seasoning
salt, to taste
fresh ground black pepper, to taste
1 lb rigatoni pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, halved
1 (28 ounce) can tomatoes
1 (8 ounce) bag shredded mozzarella cheese
8 fresh basil leaves, thinly sliced or 8 fresh flat leaf parsley, chopped
italian seasoning, to taste
freshly grated parmesan cheese, for serving

Steps:

  • In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
  • Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
  • Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
  • Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
  • In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
  • Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
  • Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
  • Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.

Nutrition Facts : Calories 1087.9, Fat 52.7, SaturatedFat 13.4, Cholesterol 140.6, Sodium 392.8, Carbohydrate 121.2, Fiber 10.9, Sugar 10.8, Protein 35

EGGPLANT (AUBERGINE) RIGATONI BAKE



Eggplant (Aubergine) Rigatoni Bake image

Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, cut in 1/4 inch slices (about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell pepper, quartered and sliced
1 large onion, sliced
1 tablespoon fresh minced garlic (or more to taste)
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce (Hunt's is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated (or any similar cheese)
1/4 cup grated parmesan cheese (can use more to taste)

Steps:

  • Set oven to 400 degrees.
  • Grease a 13 x 9-ich baking dish.
  • Brush the eggplant slices with oil.
  • Arrange in a single layer in prepared baking dish.
  • Bake in 400 degree oven for 20 minutes, or until lightly browned.
  • Remove from oven; set aside.
  • Reduce the oven heat to 350 degrees.
  • In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  • Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  • Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  • Reduce the heat, and simmer 10 minutes.
  • Spoon over eggplant.
  • In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  • Spoon over the beef mixture.
  • Sprinkle with the grated Parmesan cheese.
  • Cover baking dish with foil.
  • Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

EGGPLANT PARMESAN WITH RIGATONI



Eggplant Parmesan with Rigatoni image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 yellow onion, diced
Kosher salt
One 28-ounce can crushed tomatoes
3 cloves garlic, finely chopped
1 globe eggplant
Kosher salt
2 cups all-purpose flour
2 large eggs whisked with 2 tablespoons water
2 cups panko
1/2 cup extra-virgin olive oil
4 ounces fresh mozzarella, sliced
2 tablespoons freshly grated Parmesan cheese
Kosher salt
1/2 pound dried rigatoni
2 tablespoons freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
1/4 cup fresh basil leaves, sliced into a chiffonade

Steps:

  • For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
  • For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
  • Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
  • Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
  • Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
  • Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
  • For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
  • To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
  • To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO



Baked Rigatoni with Roasted Eggplant and Tomato image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

3 Roma tomatoes
Sea salt and fresh ground black pepper
4 sprigs fresh thyme
2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling
2 heads garlic, cloves peeled
2 Italian eggplants
1/4 pound dried rigatoni
2 scallions, cut into 1/4-inch slices
1 bunch fresh basil, leaves only
1 cup fresh ricotta cheese
1/4 cup grated Parmesan

Steps:

  • Preheat oven to 300 degrees F.
  • Prepare oven-dried tomatoes:
  • Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
  • Prepare the garlic:
  • Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
  • Preheat oven to 375 degrees F.
  • Prepare the eggplant:
  • Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
  • Prepare the pasta:
  • In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
  • Assemble and bake dish:
  • Raise oven temperature to 425 degrees F.
  • In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
  • Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH



Rigatoni with Eggplant and Pine Nut Crunch image

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

Provided by Rozanne Gold

Categories     Cheese     Pasta     Bake     Vegetarian     High Fiber     Dinner     Mozzarella     Pine Nut     Eggplant     Winter     Family Reunion     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield 8 servings

Number Of Ingredients 13

Nonstick vegetable oil spray
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
2 medium yellow bell peppers, cut into 1/2-inch squares
2 cups grape tomatoes
3 large garlic cloves, divided
1/3 cup olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 cup freshly grated Parmesan cheese, divided
1/4 cup pine nuts
1 28-ounce can whole tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
  • Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
  • Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
  • Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

CHEESY EGGPLANT AND RIGATONI BAKE



Cheesy Eggplant and Rigatoni Bake image

Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.

Provided by Sue Li

Categories     dinner, pastas, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 pound rigatoni
6 tablespoons olive oil
2 medium eggplants (about 1 1/2 pounds total), cut into 1-inch pieces
Kosher salt and black pepper
1 small yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
1 (28-ounce) can whole tomatoes, juices reserved
1 cup lightly packed grated Parmesan (about 2 ounces)
4 cups grated fresh mozzarella (about 1 pound)
1 cup fresh basil leaves, torn, plus additional for serving
Grated ricotta salata, for serving

Steps:

  • Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
  • Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
  • If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
  • Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams

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From readersdigest.com.au


RIGATONI WITH ROASTED EGGPLANT – FLEXITARIAN KITCHEN
12-14 oz Rigatoni, depending on the appetite; 1 medium eggplant, about 1 lb, cut into 1 inch cubes; 4 Tbsp olive oil; 1 cup fresh tomatoes, peeled, seeded and coarsely chopped
From flexitariankitchen.com


RIGATONI WITH AUBERGINE PURéE - EASY RECIPES, TV SHOWS
1) Preheat the oven to 200°C. Line a baking tray with baking paper. 2) In a large bowl combine the aubergine, cherry tomatoes, garlic, olive oil, salt, pepper, and red chilli flakes. Spread the vegetables out in an even layer on the baking tray. 3) Roast in the oven until the vegetables are tender and the aubergine is golden, about 35 minutes.
From foodnetwork.co.uk


RIGATONI WITH EGGPLANT PURéE – SMITTEN KITCHEN
2008-01-29 1/4 cup toasted pine nuts. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl combine the eggplant, cherry tomatoes, garlic, 3 tablespoons olive oil, salt, pepper, and red pepper flakes (to taste). Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are ...
From smittenkitchen.com


BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT RECIPE
Heat 1/4 cup of the vegetable oil in a large nonstick skillet. Line a large plate with paper towels. Add half of the eggplant to the skillet and cook over moderately high heat, stirring ...
From foodandwine.com


EGGPLANT RIGATONI RECIPES - FOOD NEWS
Add the eggplant, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the cooked pasta and mint and toss. Divide among individual bowls and top with the grated cheese.
From foodnewsnews.com


RIGATONI PASTA WITH EGGPLANT AND RICOTTA - CHATELAINE
Bring to a boil, then simmer for about 15 min. COOK pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 8 to 10 min. Drain and add to eggplant ...
From chatelaine.com


EGGPLANT AUBERGINE RIGATONI BAKE RECIPE - WEBETUTORIAL
Eggplant aubergine rigatoni bake is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make eggplant aubergine rigatoni bake at your home.. The ingredients or substance mixture for eggplant aubergine rigatoni bake recipe that are useful to cook such type of recipes are:
From webetutorial.com


BAKED RIGATONI WITH CHICKEN AND EGGPLANT - POPPOP COOKS
2019-05-27 Put the chicken in the pan and toss right away. Keep tossing regularly as you go after the eggplant. Cut the ends off of an eggplant. Peel it and cut it up into the same size cubes as the chicken. Add the eggplant to the pan and toss right away. Sprinkle about a tbsp. each of pepper and dried basil.
From poppopcooks.com


BAKED EGGPLANT RIGATONI PARMESAN - OUR POTLUCK FAMILY
Drizzle the top with a little bit of olive oil to toast the bread crumbs. The panko bread crumbs give the crunch of an eggplant parmesan without having to fry it. Now THAT’S a win! Bake the pasta at 350 degrees F for 20 minutes until the mozzarella cheese is melted. Now you are ready to serve this delicious dish!
From ourpotluckfamily.com


EGGPLANT PASTA BAKE WITH TOMATO & ZUCCHINI - WALDER WELLNESS
2021-10-13 Preheat oven to 400F. Bring a large pot of water to a boil (for pasta). Toss chopped eggplant and zucchini in olive oil, basil, thyme, salt, and pepper on a large baking sheet. Spread in an even layer and bake in the oven for 25 minutes. Cook pasta to 2-3 minutes less than package directions. Drain and set aside.
From walderwellness.com


RIGATONI WITH EGGPLANT BOLOGNESE RECIPE | FOODAL
2022-04-21 Add the ground beef and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Breaking up the meat with a spoon, saute until browned, about 5 minutes. Using a slotted spoon, remove the beef from the pan and set it aside. Add the remaining 3 tablespoons of oil to the pot and reduce the heat to medium.
From foodal.com


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