Baked Rigatoni With Eggplant And Sausage

---

I got this recipe from the food network. It is tyler florence's. it was so delicious and easy. everyone loved it and it is a nice take-off on baked rigatoni/ziti. my kids loved it, too.

---

Steps

---

Bring a large pot of salted water to a boil over high heat for the pasta.

---

Oil a 9x13 pan with olive oil.

---

Heat a 3 tbsp 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 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 3 tbsp olive oil to the skillet , then the onion and garlic , and cook for 3 to 4 minutes , until translucent',.

---

Ingredients

---

kosher salt, extra virgin olive oil, italian sausage, eggplant, onion, garlic cloves, whole tomatoes, basil, rigatoni pasta, fresh mozzarella cheese, fresh ground black pepper, parmigiano-reggiano cheese