This “THING” appeared on my table a few weeks ago when I was on assignment and in a fancy restaurant with some charming guests.

This “THING”, individually prepared & served is so lovely to look at.

This “THING” is simple in its flavors and in its assembly.

This “THING” can be prepared in advance.

This “THING” is perfect for the summer.

This thing is a “RIGGIDANELLA”.

Imagine a wrapping of roasted eggplant slices, filled with pasta tubes lightly coated in a tomato sauce, then a drizzling of creamy cheesy béchamel sauce and a sprinkling of breadcrumbs, becoming the underside once flipped over and served.

A.K.A. “pasta al forno con melanzane” and I like it … and it’s easier to prepare than a lasagna, especially in this hot weather.

So what are you waiting for ?

Make it ! . . . :)

'riggidanella' eggplant oven-baked pasta cakes

07.07.2017

4 ingredients

roasted eggplant slices :

350-400 grams eggplant (1 large or 2 medium)
30 ml (2 tbsp) + 30 ml (2 tbsp) olive oil
8 grams (½ tbsp) sea salt

tomato sauce :

400 grams (1 can or 1 ¾ cups) crushed tomatoes
70 grams (1/4 cup) tomato paste
45 ml (3 tbsp) olive oil
2 grams (1-2 chopped) anchovy filets
10 grams (1-2 cloves) of crushed garlic
5 ml (1 tsp) balsamic vinegar
1 bay leaf
0,5 gram (¼ tsp) crushed fennel seeds
5 grams (1 tsp) salt
0,5 gram (¼ tsp) ground pepper
0,5 gram (¼ tsp) smoked paprika
1 gram (1 tsp) dried oregano and/or thyme
5 grams (1-2 tbsp) chopped fresh flat-leaf parsley
5 grams (1-2 tbsp) chopped fresh basil

pasta :

300 grams dry pasta tubes (rigatoni)
15 grams (1 tbsp) coarse salt
2 liters (8 cups) water

béchamel cheese sauce :

40 grams (2 ½ tbsp) butter
20 grams (2 ½ tbsp) all-purpose flour
480 ml (2 cups) whole milk
60-70 grams (6-7 tbsp) grated parmesan (and/or pecorino) cheese
5 grams (1 tsp) sea salt
0,5 gram (¼ tsp) ground pepper
1 pinch (¹/₈ tsp) grated nutmeg

base/topping :

25 grams (6 tbsp) fresh dried bread crumbs (not too fine)

instructions

wash, slice off the green end(s) and thickly slice the eggplant into 8-12 long slices, about 5 mm thick, sprinkle both sides with salt, place on paper towels, cover with more paper towels and let sit at least 1 hour to lose part of their water
after 1 hour, preheat oven to 200°C
prepare a baking sheet covered with baking paper, brush with 2 tbsp olive oil and brush another 2 tbsp olive oil on the eggplant slices and bake for 12-15 minutes, then remove from the oven and let cool
make the tomato sauce by heating the olive oil with the crushed garlic, chopped anchovy and bay leaf for 2 minutes at medium-high heat, then add the crushed tomatoes, tomato paste and all the spices, lower heat and let simmer at medium heat for 10 minutes, then toss in the chopped fresh herbs, remove from the heat and reserve
boil the pasta in water with the coarse salt (but 2-3 minutes under the usual boiling time) or 6-7 minutes maximum (they have to be slightly undercooked), then strain and toss with the tomato sauce and reserve
prepare the béchamel sauce by heating up the butter in a casserole at medium-high heat for 1-2 minutes, add the flour and whisk for 2 minutes until slightly browned, add the milk and keep stirring, add the salt, pepper, nutmeg and keep whisking until slightly thickened, then add the grated parmesan cheese, whisk and remove from the heat and reserve
place a piece of baking paper inside each baking mold and brush oil inside the spring-form baking molds (I used 4 spring-form molds that measured 10 cm x 5 cm each but you could use well-oiled large ramekins too, without the baking paper)
preheat oven to 190°C
assemble by laying 2-3 slices of roasted eggplants on the bottom and slightly up the sides of the baking molds, add the pasta mixed with the tomato sauce, press down, add the béchamel sauce on top and wait for it to seep down, then sprinkle with the breadcrumbs until fully covered (you can make these in advance in the morning and bake them at lunch or in the evening)
bake the dishes for 35-40 minutes until the breadcrumb crust is golden
remove from oven, let cool slightly, unmold upside-down and serve with a green salad.

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'riggidanella' eggplant oven-baked pasta cakes

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