Ingredients:

  • 12 oz (340 g) rigatoni pasta
  • 2 medium eggplants (about 1 lb / 450 g), sliced into rounds
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup (100 g) grated Parmesan cheese
  • 1 cup (120 g) shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil leaves, for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender and slightly golden.
  3. Boil rigatoni in salted water until al dente (about 8-10 minutes). Drain and set aside.
  4. Heat olive oil in a frying pan over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic, and cook for 1 minute until fragrant.
  5. Stir in crushed tomatoes, oregano, basil, red pepper flakes, and season with salt and pepper. Simmer for 15-20 minutes.
  6. In a large mixing bowl, combine the cooked pasta and sauce, mixing well.
  7. Grease the springform pan with olive oil. Layer the bottom and sides with roasted eggplant slices, creating an even wall.
  8. Fill with the pasta mixture, pressing gently to compact. Top with remaining eggplant, Parmesan, and mozzarella.
  9. Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown.
  10. Let the dome cool for 10 minutes before releasing the springform pan. Garnish with fresh basil before slicing and serving.