A low-cost Italian dish that please with ease of preparation and taste. If desired, pasta with eggplant, you can add, for example, ready-made chicken. Also A good option is to serve a casserole dish. друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr rigatoni pasta
- 1.5 tbsp. Sandra Lee Tomato Sauce this recipe
- 4 slices of breaded eggplant from Sandra Lee’s recipe, left for this recipe
- 1/4 Art. grated parmesan
- 1 tbsp. l chopped parsley leaves
Recipes with similar ingredients: eggplant, rigatoni pasta, sauce tomato, parmesan, parsley
Recipe preparation:
- In a large pan, bring salted water to a boil. Pour the pasta and cook it according to the instructions on packaging.
- In a large frying pan, heat the tomato sauce over medium heat. Chop the eggplant. When the pasta is cooked, throw them in a colander and pour in the pan.
- Add the eggplant and mix to completely cover the pasta. the sauce. Transfer to serving bowl and serve immediately, garnishing with a little cheese and parsley.
