Oven-Roasted Eggplant Parmesan with Alfredo Rigatoni

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-friendly take on the Italian-American classic: eggplant planks get salted to draw out moisture, breaded in panko and Parmesan, then roasted on sheet pans until deeply crisp instead of deep-fried. Layered with a fast garlicky marinara and three cheeses and baked until bubbling, it comes out of the oven with clean eggplant flavor and none of the greasy sag. A small bowl of buttery Alfredo rigatoni on the side makes it a full trattoria-style plate.

Ingredients

• 3 lb globe eggplant (about 2 large)
• 1 tbsp kosher salt, for drawing out moisture
• 3/4 cup all-purpose flour
• 3 large eggs
• 2 tbsp water
• 2 1/2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 6 tbsp olive oil, plus more for the pans

• 3 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 cans (28 oz each) whole peeled San Marzano-style tomatoes
• 1 tsp kosher salt
• 1 tsp sugar
• 10 leaves fresh basil, torn

• 1 lb low-moisture mozzarella, shredded
• 8 oz whole-milk ricotta
• 3/4 cup grated Parmesan
• 1/4 cup chopped fresh basil

• 12 oz rigatoni (or mini rigatoni)
• 4 tbsp unsalted butter
• 2 cloves garlic, grated
• 1 1/4 cups heavy cream
• 1 1/4 cups finely grated Parmesan
• 1/4 tsp grated nutmeg
• to taste kosher salt and black pepper

Instructions

1. Trim the eggplant and cut crosswise into 1/2-inch rounds (a scant 1/2 inch is ideal — thinner slices collapse, thicker ones stay spongy). Lay the slices on two wire racks or in a colander, sprinkle both sides with the 1 tablespoon kosher salt, and let sit 30 minutes. Beads of moisture will form on the surface.
2. While the eggplant drains, make the marinara. Heat 3 tablespoons olive oil in a large saucepan over medium heat, add the sliced garlic and red pepper flakes, and cook 2 minutes until the garlic is fragrant and just barely golden. Crush the canned tomatoes by hand into the pot, add the salt and sugar, and simmer uncovered over medium-low for 25 to 30 minutes, stirring occasionally, until thickened enough to mound on a spoon. Stir in the torn basil and remove from the heat.
3. Position racks in the upper and lower thirds of the oven and heat to 425°F. Brush two rimmed baking sheets generously with olive oil (about 2 tablespoons each).
4. Blot the eggplant slices thoroughly with paper towels, pressing firmly to squeeze out surface liquid — dry eggplant is what lets it crisp instead of steam. Set up three shallow dishes: flour in the first; eggs beaten with 2 tablespoons water in the second; panko tossed with 3/4 cup Parmesan, garlic powder, oregano, and black pepper in the third.
5. Dredge each slice in flour (tap off the excess), then egg, then press firmly into the panko mixture on both sides. Arrange in a single layer on the oiled sheets, leaving a little space between slices. Drizzle or brush the tops with the remaining 2 tablespoons olive oil.
6. Roast 15 minutes, then flip each slice with a thin spatula, rotate the pans between racks, and roast 12 to 15 minutes more, until both sides are golden brown and the eggplant is tender when pierced. Reduce the oven to 400°F.
7. Spread 1 cup marinara in the bottom of a 9x13-inch baking dish. Layer in one-third of the eggplant slices, overlapping slightly. Spoon over 1 cup sauce, dollop with half the ricotta, and scatter with one-third of the mozzarella, 1/4 cup Parmesan, and some chopped basil. Repeat for a second layer, then finish with the last of the eggplant, remaining sauce, remaining mozzarella, and remaining Parmesan.
8. Bake at 400°F, uncovered, for 30 to 35 minutes, until the sauce bubbles thickly at the edges and the top is browned in spots. If the cheese needs color, broil 1 to 2 minutes, watching closely. Let the dish rest 15 minutes before cutting so the layers set.
9. During the resting time, make the Alfredo rigatoni. Boil the pasta in well-salted water until just al dente, reserving 1 cup of the cooking water before draining. In a large skillet, melt the butter over medium-low heat, add the grated garlic and cook 30 seconds, then pour in the cream and simmer 3 to 4 minutes until slightly reduced.
10. Off the heat, whisk the Parmesan into the cream a handful at a time until smooth, then add the nutmeg and season with salt and pepper. Add the drained pasta and toss, loosening with splashes of reserved pasta water until the sauce clings glossily. Serve immediately alongside squares of the eggplant Parmesan, with extra basil and Parmesan at the table.

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Nutrition (per serving, estimated)

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