Serves: 8
Total Calories: 909

Prepare your favorite spaqghetti sauce
4 pounds eggplant
salt
2 cups flour
olive oil
For The Pasta:
1 pound rigatoni
1 stick butter
8 ounces freshly grated Parmesan cheese
1 pound mozzarella cheese

Prepare your favorite spaghetti sauce. Preheat the oven to 375. Peel and cut the eggplant into slices 1/4 inch thick. Layer the eggplant slices in a colander, salting each layer. Place a heavy plate on top with a weight, and leave for 1 hour. Rinse and pat dry. Put flour in a large bowl. Lightly flour as many eggplant slices as will fit into your skillet at one time. (Flour enough slices for one batch only, or the flour will become damp and the slices will not fry well.) Heat the oil in a large skillet and lightly brown the eggplant slices turning once to brown both sides. Drain the slices with paper towels, one layer at a time, covering each layer with more paper towels. When all the slices have been fried, set aside.

In a large pot, bring 5 quarts of salted water to a boil, and boil the rigatoni for 4 minutes only. Add 2 cups of cold water to stop the cooking process. Drain then mix with the butter and Parmesan.
Add the sauce to the pasta, mixing thoroughly.

Line a deep ovenproof dish with eggplant slices. Add a layer of half the pasta, then a layer of eggplant slices, a layer of sauce, a layer of mozzarella, then repeat, ending with eggplant slices. Finish off with a little more sauce and a good dusting of Parmesan. Bake for 50 minutes, or until lightly browned.

Nutritional Facts:

Serves: 8
Total Calories: 909
Calories from Fat: 446

More Recipes from the Cook'n Italian Cookbook:
Angel Hair Pasta with Garlic and Tomato Sauce
Angel Hair Patties
Baked Pasta with Eggplant
Basic Polenta
Capellini with Cilantro Pesto
Cheese Stuffed Manicotti
Fettucine Alfredo
Fried Mozzarella
Fried Polenta
Linguine with Pesto Sauce
Mostaccoli
Olio e Aglio
Pasta Primavera
Pasta with Almonds & Cream
Polenta with Butter and Cheese
Polenta with Mushrooms
Potato Gnocchi
Risi E Bisi
Sage Potatoes
Spaghetti alla Carrettiera
Spaghetti with Bacon and Onion
Spaghetti with Garlic and Oil
Spinach Manicotti
Tagliatelle with Ham