Ingredients:

  • 2 lbs eggplant, cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 28 oz crushed San Marzano tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 cup fresh basil leaves, torn
  • 1 lb rigatoni or ziti pasta
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup heavy cream

Instructions:

  1. Preheat oven to 425°F (220°C). Toss eggplant cubes with 3 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Sauté minced garlic in 2 tbsp olive oil in a large pan until fragrant (about 1 minute).
  3. Stir in tomato paste and cook for 2 minutes to caramelize. Add crushed tomatoes and oregano, then simmer on low for 15 minutes until thick. Stir in fresh basil at the end.
  4. Boil pasta in salted water, removing it 2-3 minutes before it reaches al dente to ensure it maintains structure during baking.
  5. In a large mixing bowl, combine the undercooked pasta, roasted eggplant, and the tomato sauce.
  6. Spread the ricotta cheese evenly across the bottom of a 9x13 inch baking dish.
  7. Mound the pasta and eggplant mixture over the ricotta, shaping it into a dome structure.
  8. Top the dome with shredded mozzarella and grated Pecorino Romano, then drizzle the heavy cream over the top to facilitate the golden crust.
  9. Bake for 15-20 minutes until the cheese shell is rigid and golden brown.