4 slices reserved eggplant from eggplant parmesan recipe crispy
4 servings kosher salt
0.3 cup parmesan grated
1 tablespoon parsley leaves chopped
1 pound rigatoni
1.5 cups reserved tomato sauce from eggplant parmesan recipe crispy
Equipment
bowl
frying pan
pot
Directions
Bring a large pot of salted water to a boil over medium heat.
Add the pasta and cook according to package directions.
In a large skillet over medium heat, add the tomato sauce. Chop the eggplant and set aside. When the pasta is cooked, drain it and add it to the skillet.
Add the eggplant and toss together to completely coat the pasta with the sauce.
Transfer to a serving bowl and serve immediately garnished with some cheese and parsley.
