Baked Rigatoni alla Norma


  • 2 ½ cups marinara sauce (homemade or use 24 to 26 ounce bottled sauce)
  • 1 pound dried rigatoni
  • 1 cup olive oil
  • 1 medium onion
  • 2 pounds eggplant
  • 1 pound cold mozzarella (preferably salted fresh)

Toss eggplant with 2 teaspoon salt in a colander. Drain 30 minutes. Rinse, then squeeze out excess liquid and pat dry. Preheat oven to 350°F with rack in middle. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Fry eggplant in 3 batches, stirring occasionally, until brow...

View full recipe at Epicurious


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