1 Review of Eggplant (Aubergine) Parmesan Rigatoni

From: NcMysteryShopper

On Nov 2, 2008

This was a delightful dinner that everyone enjoyed. I fried the eggplant until golden and then as the last batch was done I went ahead and threw in the golden pieces and made them crisp. I like that this was not as messy as egg and breading....but I still plan to try it that way as well. I used fresh herbs in the sauce and topped it with basil and Parmesan. Thanks DiScharf for a wonderful dinner!