Pasta al forno con melanzane(Oven-baked pasta with eggplant) involves a few elements of real authentic Italian cookery. Have a look and have a taste. You won't regret it.

Ingredients for 8 persons:

eggplant                                   4 lbs  

salt                                          as needed (see instructions) 

flour all-purpose                       about 2 cups  

Vegetable Oil                            as needed

For the sauce: 

Neapolitan Ragu sauce (see my recipe)

For the pasta: 

Rigatoni                                    1 lb 4 oz   

Butter                                       8 T   

Parmesan cheese                        6 oz freshly grated

Mozzarella cheese                      pound 

How to do it:

Peel and cut the eggplant into slices 1/4 inch thick. 

Layer the eggplant slices in a colander, salting each layer. 

Place a heavy plate on top with a weight, and leave for 1 hour. 

Rinse and pat dry. 

Put flour in a large bowl. 

Lightly flour as many eggplant slices as will fit into the skillet.

Transfer the slices to a large sieve and toss about to remove excess flour. (Flour enough slices for one batch only, or the flour will become damp and the slices will not fry well.) 

Heat the oil to hot in a large skillet and lightly brown the eggplant on both sides.

Line a colander with paper towels and drain the slices, one layer at a time, covering each layer with more paper towels.

When all the slices have been fried, set aside, reserving the frying oil, and prepare the sauce. 

Drain 1/4 cup of the oil in which the eggplant has been fried through paper towels into a clean skillet. 

Preheat the oven to 375° F.

While the oven is heating:

Bring 5 quarts of salted water (taste the water for salt) to a boil in a large pasta pot and boil the rigatoni for 4 minutes only. 

Add 2 cups of cold water to stop the cooking process. 

Drain; then mix with the butter and Parmesan. 

Add the sauce to the pasta, mixing thoroughly.  

Line a deep ovenproof dish with eggplant slices. 

Add a layer of half the pasta, then a layer of eggplant slices, a layer of sauce, a layer of mozzarella,  then repeat the layering order, ending with eggplant slices.

Finish off with a little more sauce and a good dusting of Parmesan. Bake for 50 minutes, or until lightly browned.