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