A hearty, meatless pasta dish with eggplant, breadcrumbs, and mozzarella
In a very large skillet or pot, heat up a little olive oil and toast the bread crumbs until lightly browned. Remove from pan and set aside.
Put the 3/4 cup of olive oil in the pan, heat it again, and add the cubed eggplant. Cook for several minutes, stirring often, until eggplant is soft and slightly golden. Salt to taste. Add in sauce and stir to combine and heat sauce through. Keep warm.
In another pot, cook the rigatoni in salted water. Drain. Add the pasta to the eggplant and sauce mixture. Add in the toasted breadcrumbs and the shredded mozzarella. Stir to combine. Serve with grated parmesan on top.