rigatoni alla disgraziata (rigatoni with eggplant and bread crumbs) (recipe)

[Guest guest]

this is one of my favorite eggplant dishes. i usually

skip the salting of the eggplant part of this

recipe....i think it makes the eggplant too squishy

and i like to see the actual chunks of eggplant and to

be able to bite into it. i also have a hard time

finding ricotta salata (and when i do it's like $13 a

pound!)so i usually use mozzarella...not the same, but

still delicious!

this recipe makes a big batch of food and luckily it

freezes well.

 

rigatoni alla disgraziata (rigatoni with eggplant and

bread crumbs)

 

2 medium eggplants, trimmed and cut into 1 " cubes

salt

extra virgin olive oil

1 cup fresh bread crumbs

1 pound rigatoni

2 cups of red sauce

1/4 tsp. dried red pepper flakes

1/4 cup grated ricotta salata

parmigiano-reggiano

 

put eggplant into a a colander, sprinkle generously

with salt, then set aside to drain for 1 hours.

rinse, then pat eggplant dry with paper towels.

 

heat 2 T. of extra virgin olive oil in a large

heavy-bottomed skillet over medium-high heat. add

bread crumbs and cook, stirring, until golden, 2 to 3

minutes. transfer to a bowl and set aside.

 

wipe out skillet, add enough olive oil to coat bottom,

and heat over medium-high. add half of the eggplant

and cook, stirring often, until golden, 8 to 10

minutes (sometimes i have to add a bit more olive oil

to the pan if the eggplant is sticking to the bottom).

transfer eggplant with a slotted spoon to a large

bowl and season to taste with salt. add a little more

olive oil to the pan and repeat process with remaining

eggplant.

 

cook pasta in a large pot of boiling salted water over

high heat until just tender. put red sauce and red

pepper flakes into a small pot ans warm over medium

heat, about 5 minutes. drain pasta and add to bowl

with eggplant. add warmed red sauce, ricotta salata,

and bread crumbs and toss well. serve sprinkled with

freshly grated parmigiano-reggiano.

 

 

 

 

 

[Guest guest]

Your recipe sounds wonderful. I can find ricotta salata in my area and will try

this soon.

I also like eggplant cooked in chunks. I will suate it until tender and toss it

with the savory sauce and top pasta with it. That's good also and makes a quick

meal.................Donna

 

" artichoke72x " <artichoke72x wrote:

this is one of my favorite eggplant dishes. i usually

skip the salting of the eggplant part of this

recipe....i think it makes the eggplant too squishy

and i like to see the actual chunks of eggplant and to

be able to bite into it. i also have a hard time

finding ricotta salata (and when i do it's like $13 a

pound!)so i usually use mozzarella...not the same, but

still delicious!

this recipe makes a big batch of food and luckily it

freezes well.

 

rigatoni alla disgraziata (rigatoni with eggplant and

bread crumbs)

 

2 medium eggplants, trimmed and cut into 1 " cubes

salt

extra virgin olive oil

1 cup fresh bread crumbs

1 pound rigatoni

2 cups of red sauce

1/4 tsp. dried red pepper flakes

1/4 cup grated ricotta salata

parmigiano-reggiano

 

put eggplant into a a colander, sprinkle generously

with salt, then set aside to drain for 1 hours.

rinse, then pat eggplant dry with paper towels.

 

heat 2 T. of extra virgin olive oil in a large

heavy-bottomed skillet over medium-high heat. add

bread crumbs and cook, stirring, until golden, 2 to 3

minutes. transfer to a bowl and set aside.

 

wipe out skillet, add enough olive oil to coat bottom,

and heat over medium-high. add half of the eggplant

and cook, stirring often, until golden, 8 to 10

minutes (sometimes i have to add a bit more olive oil

to the pan if the eggplant is sticking to the bottom).

transfer eggplant with a slotted spoon to a large

bowl and season to taste with salt. add a little more

olive oil to the pan and repeat process with remaining

eggplant.

 

cook pasta in a large pot of boiling salted water over

high heat until just tender. put red sauce and red

pepper flakes into a small pot ans warm over medium

heat, about 5 minutes. drain pasta and add to bowl

with eggplant. add warmed red sauce, ricotta salata,

and bread crumbs and toss well. serve sprinkled with

freshly grated parmigiano-reggiano.