400g rigatoni
2 eggplants
250g ricotta cheese
4 sprigs of fresh parsley
6 tablespoons olive oil
Parmesan cheese, grated to taste
Salt and black pepper, freshly ground
400g rigatoni
2 eggplants
250g ricotta cheese
4 sprigs of fresh parsley
6 tablespoons olive oil
Parmesan cheese, grated to taste
Salt and black pepper, freshly ground
Cut the eggplants into 1cm thick slices
Brush both sides of the slices with olive oil and place them on a non-stick baking sheet
Place the baking sheet in a preheated oven at 210°C and bake for about 30 minutes or until the eggplants are tender and lightly browned
Meanwhile, cut the ricotta into small pieces and chop the fresh parsley
Toss the cooked rigatoni with the remaining olive oil and combine it with the eggplant slices
Mix well
Sprinkle the ricotta, parsley, salt, and black pepper on top
Mix again, carefully, and serve immediately with grated Parmesan cheese
