Vegan Eggplant Baked Rigatoni
Author -Yields: 6 servings
Ingredients
For the pasta:
- 1 large or 2 small globe eggplant
- 10 ounces ounces (285 grams, or about 3 1/2 cups) ziti, rigatoni, or penne
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 1/2 cups 20-minute marinara sauce (substitute your favorite store-bought brand; 24 ounces)
- 1 batch 10-minute vegan ricotta cheese (substitute 2 cups store-bought vegan ricotta)
Instructions
- Preheat the oven to 350F and lightly oil a 9x13" rectangle pan.
- Trim and cut the eggplant into 1-inch cubes. Place it into a colander. Sprinkle it generously with salt, then allow it to sit for 25 minutes. Rinse the eggplant well, then pat it dry firmly.
- Prepare the vegan ricotta cheese. Set it aside.
- Bring a large pot of salted water to boil and cook the pasta according to package instructions, till it's al dente. Drain.
- While the pasta cooks, heat the olive oil in a large deep skillet over medium high heat. Add the eggplant. Allow it to sizzle for 4-5 minutes, until it's just starting to brown. Reduce the heat to medium low. Continue cooking the eggplant for 8 (or so) more minutes, until it's meltingly tender. If it's not cooking quickly enough, try covering the skillet for a minute or two.
- When the eggplant is cooked, add the pasta and marinara sauce to the skillet. Mix and heat everything through.
- Layer a third of the pasta mixture into your rectangle pan. Dot this with a third of the ricotta, using a knife to spread the ricotta around a bit. Cover this with another third of the pasta and ricotta. Finish with a layer of pasta and lightly dot the top with the remaining ricotta. Transfer the casserole to the oven and bake for 30-35 minutes, or until hot and bubbly. Serve.