16 oz. Package Floraâ€™s Rigatoni #24 pasta
Â¾ oz. Floras Olive Oil
2 Cloves Garlic Minced
1/e Teaspoon Hot Pepper Flakes
5 1/3 oz. Floraâ€™s Tomato Sauce
7 oz. Diced Mozzarella Cheese
7 oz. Eggplant
Â¾ oz. Grated Pecorino Cheese
1 Tablespoon Minced Basil
Peanut oil and Flour for frying
1 tablespoon Fresh Oregano for Garnish.
Slice the eggplant into 1 cm. thick slices. Sprinkle them with salt and let them stand for 15 minutes.
Cut them into thin cubes, flour lightly and fry in hot peanut oil. Drain excess oil by placing fried eggplant on tray lined with paper towels.
Start cooking the rigatoni pasta in salted water. In the meantime brown garlic in olive oil, add the eggplant, tomato sauce, hot pepper flakes, basil and salt.
Drain pasta and sautÃ© in the sauce.
Sprinkle grated pecorino cheese, add diced mozzarella cheese and serve immediately.
Garnish with fresh oregano leaves.