Eggplant Parmesan Regatoni Easy does it:Tossthe eggplont with the flour in a reseatabte ptastic bag. Very side dish elegant recipe.

Ingredients 

Vegetable oil, for frying (½ to 1 cup)

1 eggplant (about 1 pound),

thinly sliced crosswise

Flour, for dredging (about 1 cup)

Salt

1 pound rigatoni

2 tablespoons extra-virgin olive oil

2 cloves garlic, halved

One 28-ounce can tomatoes

One 8-ounce bag shredded mozzarella

8 fresh basil leaves, thinly sliced

Freshly grated Parmesan cheese, for serving

Method 

1. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking. 

2. Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggpla without olden brown, about 2 m each side. 

3. Transfer to a paper-towei-Iined plate and sprinkle with salt. Repeat with the remaining eggplant slices and more oil. Let cool, then cut into ½-inch strips. Set aside.

4. In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.

5. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. 

6. Stir in the tomatoes and bring to a boil, then cover and simmer until thickened, about 10 minutes.

7. Add the tomato sauce to the cooked pasta and toss to coat, then stir ¡n the mozzarella. Divide the pasta among shallow bowls and top withthe reserved eggplant strips, basH and Parmesan.