Penne Rigoletto

1. 1

   Cook the pasta in boiling water with 1 Tablespoon of salt according to the directions on the box.

2. 2

   When done, drain it in a colander and set aside.

3. 3

   Put 2 Tablespoons of oil into a skillet and heat it over medium heat.

4. 4

   Beat the three egg yolks in a shallow dish.

5. 5

   In another shallow dish combine the breadcrumbs and the wheat flour.

6. 6

   Slice the eggplant into 1/2 slices and dip the slices into the egg, followed by the breadcrumb mixture.

7. 7

   Place breaded eggplant into the hot oil and brown the eggplant slices on both sides.

8. 8

   Remove eggplant from the skillet and place on a paper towel to drain and cool.

9. 9

   Next chop the eggplant and mozzarella into cubes and set each aside in a separate bowl.

10. 10

    In a sauce pan heat remaining oil and garlic over medium heat for one minute.

11. 11

    Add the pesto, tomato sauce, penne and eggplant.

12. 12

    Heat for 2-3 minutes stirring gently.

13. 13

    Finally add the mozzarella, stir until melted.

14. 14

    Serve immediately.

No additional tips available.