How to make
The eggplant is washed, pierced in various places, wrapped in foil and baked at 200°C, until it is quite soft - almost like puree inside.
An alternative for cooking it is directly on a gas stove, by turning it on all sides.
The pasta is boiled and strained and some of the water is set aside.
Peel the finished eggplant and mash the core with a fork.
The garlic and parsley are finely chopped.
Add the garlic and some grated lemon peel to the heated melted butter.
Shortly after, add the eggplant, sprinkle with salt, black pepper and add the Parmesan.
Strain the rigatoni and add some of the water, which you set aside. Mix well to make a nice sauce.
Finally, add the parsley and a little freshly squeezed lemon juice and mix again.
The rigatoni with eggplant and parmesan are ready.
