A recipe inspired by the classic flavors of Sicilian cuisine, where fried eggplant is blended with tomato-sauced rigatoni. It gains a rich texture with hard cheese sprinkled on top.
Salt the sliced eggplants and let rest for 15-20 minutes, then pat dry to remove the released liquid.
Fry the eggplant slices in olive oil until both sides are golden, then place on paper towels to drain excess oil.
In the same pan, sauté the onion and garlic, add the tomato sauce and red pepper flakes, and cook over low heat for 10 minutes; stir in the basil leaves.
Boil the rigatoni in plenty of salted water according to the package instructions and drain.
Cut the fried eggplants into small pieces and mix with the sauce and pasta, sprinkle grated cheese on top, and serve hot.
Important: Salt the eggplant slices and let them rest for 15-20 minutes; this draws out their bitterness and excess moisture. Allergen: contains dairy (cheese).
Dry the eggplants thoroughly before frying them; otherwise they'll splatter when they hit the oil and absorb more oil than necessary.
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