Baked Rigatoni alla Norma
(Rigatoni al Forno alla Norma)
Ingredients:
2 pounds eggplant, cut into 1-inch cubes
2 and 1/2 cups marinara sauce (homemade or a 24-26 ounce bottled sauce)
1 medium onion, chopped
1 cup extra virgin olive oil
1 pound cold mozzarella (salted fresh), cut into 1/2-inch cubes
1 pound dried rigatoni pasta
Directions:
Toss eggplant with 2 teaspoons salt in a colander.
Drain 30 minutes.
Rinse, then squeeze out excess liquid.
Pat dry.
Preheat oven to 350?F with rack in middle.
Heat olive oil in a large heavy skillet over medium-high heat until oil
shimmers.
Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes
per batch.
Transfer with a slotted spoon to paper towels to drain.
Discard all but 2 tablespoons of olive oil from skillet.
Saute onion with 1/4 teaspoon each of salt and pepper until golden, about 8-10
minutes.
Stir in sauce and eggplant and simmer for about 5 minutes.
Cook rigatoni in a pasta pot of boiling salted water with 2 tablespoons salt for
6 quart water until 'al dente', then drain.
Stir together pasta, sauce, and half of mozzarella cheese in pot.
Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella cheese.
Bake until cheese is melted and golden, about 45 minutes.
Let stand 5 minutes before serving. Makes 6 to 8 servings.