Eggplant (Aubergine) Parmesan Rigatoni

Ingredients

• 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 fresh flat leaf parsley, chopped
• italian seasoning, to taste
• freshly grated parmesan cheese, for serving

Directions

1. 1

   In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.

2. 2

   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.

3. 3

   Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.

4. 4

   Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.

5. 5

   In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.

6. 6

   Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.

7. 7

   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.

8. 8

   Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.

9. 9

   Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.