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Meatless Monday: Rigatoni With Creamy Eggplant and Mozzarella

eggplant rigatoni

Just like eggplant parm, but better.

Summer’s over, I suppose. It went by so fast. Suddenly it’s a bit chilly in the evenings and no one’s wearing white pants or eating watermelon anymore. Time to unpack your sweaters and start eating heartier food featuring fall vegetables — soups, pasta dishes, casseroles and gratins.

Egglpant’s in season and the default vegetarian Italian dish is eggplant parmesan. On this Meatless Monday, take a break from the slab of fried eggplant doused with sauce and melted cheese (side of spaghetti or on a sub) and flip this dish on it’s head. Serve the eggplant in the pasta, instead of next to it, and add some cream and melty, fresh mozzarella.

The best part about Aida Mollenkamp’s Rigatoni With Creamy Eggplant and Mozzarella is that it’s done in less than 20 minutes. And there’s no deep frying, so it’s a bit healthier and you won’t stink up your kitchen with fry oil.

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