Pasta sauces are a whole culinary art, perfection who can never get bored. Rigatoni italian pasta, short tubes are perfectly suited for dressing sauces. This recipe combines breaded eggplant, cheese and итальянский соус Маринара. 
Time: 30min Difficulty: Easy Servings: 2 – 4
Contents
Recipe:
500 gr. Diced eggplant, soak in salty warm water for 15 min., squeeze out the liquid and dry. 1 tbsp. flour mix in a bowl with salt and pepper. In a second bowl, mix 2 eggs and 1/2 tbsp. milk. In a third bowl, combine 1/2 tbsp. flour and 1/2 Art. Parmesan Roll the eggplant in flour, then in the egg and cheese mixture. Pour 0.5 cm of olive oil into the pan. fry the eggplant until golden, dry on paper towels. Mix eggplant with 4 tbsp. marinara sauce. Serve with rigatoni pasta. Tomato sauce sauce with pepper for pasta.
Superb Marinara Sauce
In a large pan, mix 3 tbsp. l olive oil, 6 cloves thinly chopped garlic, a pinch of red pepper flakes and cook on low heat until the garlic is golden, about 6 minutes Mash hands with canned plum tomatoes (800 g jar) and put to frying; pour about 1 tbsp in a jar water, shake and add liquid to the sauce. Crumble leaves basil and salt. Turn the heat to medium and slowly boil, without covering, until thickened, 20-25 minutes. Submit with pasta (4 glasses of sauce per 500 g. pasta). Recipes with similar ingredients: eggplant, marinara sauce, parmesan cheese, eggs, milk
