Eggplant Aubergine Rigatoni Bake Recipes

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RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)



Rigatoni With Beef and Eggplant (Aubergine) image

Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.

Provided by Mysterygirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

Steps:

  • Place eggplant in colander and weight down with plate to drain juices.
  • Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
  • Add ground beef, breaking up with spoon; cook until browned.
  • Drain well, then transfer to bowl.
  • Add eggplant and broth to same skillet; cover and cook 5 minutes.
  • Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
  • Stir in vinegar.
  • Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
  • Cover, simmer 5 minutes to blend flavors.
  • Toss with rigatoni and parsley.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  • Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  • Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

EGGPLANT (AUBERGINE) RIGATONI BAKE



Eggplant (Aubergine) Rigatoni Bake image

Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, cut in 1/4 inch slices (about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell pepper, quartered and sliced
1 large onion, sliced
1 tablespoon fresh minced garlic (or more to taste)
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce (Hunt's is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated (or any similar cheese)
1/4 cup grated parmesan cheese (can use more to taste)

Steps:

  • Set oven to 400 degrees.
  • Grease a 13 x 9-ich baking dish.
  • Brush the eggplant slices with oil.
  • Arrange in a single layer in prepared baking dish.
  • Bake in 400 degree oven for 20 minutes, or until lightly browned.
  • Remove from oven; set aside.
  • Reduce the oven heat to 350 degrees.
  • In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  • Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  • Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  • Reduce the heat, and simmer 10 minutes.
  • Spoon over eggplant.
  • In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  • Spoon over the beef mixture.
  • Sprinkle with the grated Parmesan cheese.
  • Cover baking dish with foil.
  • Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni with Eggplant and Sausage image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
  • Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
  • Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
  • Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
  • By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
  • Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

CHEESY EGGPLANT AND RIGATONI BAKE



Cheesy Eggplant and Rigatoni Bake image

Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.

Provided by Sue Li

Categories     dinner, pastas, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 pound rigatoni
6 tablespoons olive oil
2 medium eggplants (about 1 1/2 pounds total), cut into 1-inch pieces
Kosher salt and black pepper
1 small yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
1 (28-ounce) can whole tomatoes, juices reserved
1 cup lightly packed grated Parmesan (about 2 ounces)
4 cups grated fresh mozzarella (about 1 pound)
1 cup fresh basil leaves, torn, plus additional for serving
Grated ricotta salata, for serving

Steps:

  • Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
  • Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
  • If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
  • Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

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