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Eggplant Baked Pasta (Riggidanella)

By Food52
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Food52
Related tags
low fat nut free vegetarian
Nutrition per serving    (USDA % daily values)
CAL
457
FAT
39%
CHOL
43%
SOD
11%
Uploaded by: Food52

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Ingredients for 6 servings

2 medium-sized eggplants

salt

1 garlic clove, chopped finely

1 bottle (750 milliliters, or about 25 ounces) tomato purée (tomato passata)

1 small piece of dried chile, chopped finely (or 1 teaspoon dried chile flakes)

A handful of basil leaves

1 pound (500 grams) rigatoni, maccheroni, mezze maniche, or other similar short pasta

2 cups (500 milliliters) milk, warmed

3 1/2 tablespoons butter

1/3 cup all-purpose flour

olive oil for frying

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