Baked Rigatoni Type Of Pasta With Smoked Mozzarella

Got little ones (or adults) who won’t try to eat eggplant? I actually do, however they eat this since it’s entertaining, as well as tasty. Pretty much every bite consists of long, stringy stretches of gooey smoked cheese. A good time to make this particular southern Italian influenced meal is within middle to late summer time, when eggplants are in great quantity at farmers’ marketplaces and you may take your pick of the younger ones firm, fleshy, with no bitter juices.

INGREDIENTS
• Vegetable oil for greasing the baking dish and for frying
• 1 1/2 to 2 lb/910g small purple eggplants, cut into large cubes
• 1 batch fresh tomato sauce or simple tomato sauce, heated to a simmer
• 1 lb/455g dried rigatoni, penne, cavatappi, or other short, sturdy pasta type
• 8 oz/225g smoked scamorza cheese, shredded, if available
• 8 oz/225g smoked mozzarella cheese, shredded or cut into small cubes (plus additional 8 oz/225g if not using smoked scamorza)
• 1/4 cup/7g shredded fresh basil leaves
• Kosher of fine sea salt (optional)
• 1/2 Cup/55g freshly grated parmesan cheese

DIRECTIONS
1. Bring a large pot of water to a rolling boil and salt generously. Lightly grease a 9 by 13in/23 by 33cm baking dish with vegetable oil and set aside. Pour vegetable oil to a depth of 1/4in/6mm in a large frying pan and heat over medium high heat. Place a platter lined with a double layer of paper towels/absorbent paper or a large, plain brown paper bag near the stove. Add the eggplant cubes to the hot oil in small batches to avoid crowding the pan, and fry, turning them a couple of times, for about 5 minutes total, or until golden brown on all sides.
2. Use a slotted spoon to remove the cubes to the prepared platter. Repeat until all the cubes are fried.
3. Transfer the fried eggplant to a large bowl and spoon a little of the tomato sauce on top. Gently toss the cubes with the sauce until they are evenly coated. Set aside.
4. Heat the oven to 375°F/190°C/gas 5. Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until not quite al dente. It should be slightly underdone, as it will finish cooking in the oven. Drain the pasta in a colander set in the sink, reserving about 1 cup/240ml of the cooking water.
5. Transfer the pasta to a very large bowl and spoon about two-thirds of the sauce over it. Gently toss the pasta and sauce to combine thoroughly. Add the eggplant, smoked scamorza, smoked mozzarella, and basil to the bowl.
6. Using a large wooden spoon or spatula, gently toss together the pasta, vegetables, cheeses, and basil. Taste and add salt, if you like.
7. Spoon the pasta mixture into the prepared baking dish and spoon some additional sauce on top. You may not need all of the remaining sauce. Use just enough to keep the pasta moist, so that it will absorb the liquid and finish cooking in the oven. Sprinkle the Parmesan on top. Cover the dish with aluminum foil.
8. Bake for 15 minutes. Uncover and bake for 15 to 20 minutes longer, or until the cheese is melted and bubbly and the top is nicely browned and crisp around the edges. Let stand for 5 minutes before serving.

Tips and tricks: The pasta mixture can be spooned into the baking dish, topped with the additional sauce, covered with aluminum foil, and refrigerated for several hours or up to overnight. Bring to room temperature and sprinkle with the parmesan just before baking.