6 oz dry Rigatoni Pasta 1.5C Marinara Sauce 1 large Eggplant (sliced lengthwise) 1/4C Ricotta Salata Cheese 1/4C Extra Virgin Olive Oil
2 sprigs Fresh Basil Kosher Salt to taste
Cook the pasta and reserve it to the side till you're ready to put the dish together. Place the marinara sauce in a sauce pot and heat over a low flame until sauce is hot. Peel the eggplant and slice them lengthwise so that they are about ¼" thick. Brush the sliced eggplant with olive oil. Grill eggplant on both sides, turning regularly so that it doesn't burn. Sprinkle the eggplant lightly with some kosher salt as they finish grilling. To assemble, toss the cooked rigatoni with the hot marinara in the sauce pot. Allow the rigatoni to get hot. Spoon the hot pasta into serving bowls reserving some of the marinara to the side. Fold the grilled eggplant on top of the pasta spooning some of the reserved marinara onto the eggplant. With a grater, grate the ricotta salata cheese generously over the eggplant. Garnish with the fresh basil.