Baked Rigatoni with Eggplant and Sausage

Ingredients

• Kosher Salt
• Extra-virgin olive oil
• 6 links fennel pork sausage (about ¾ pound)
• 1 large eggplant (about 1 ½ pounds), cut into 1-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
• + 5 more ingredients
• • Leaves from 1 small bunch basil
  • 1 pound rigatoni
  • 1 pound fresh mozzarella
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the...

View full recipe at SpringPad