Ingredients
Serves 6
- 2 medium eggplants, diced
- Coarse salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 6 cups canola oil, for frying
- 1/4 cup extra-virgin olive oil
- 4 cups Tomato Sauce
- 1 pound rigatoni
- 1/2 bunch basil leaves, thinly sliced
- 8 ounces ricotta salata cheese, grated
Description
Eggplant Takes Center Stage In This Family-friendly Recipe From Quattro Gastronomia Italiana Chef Nicola Carro.
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter