Deconstructed Eggplant Parmesan Rigatoni

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)
CAL
744
FAT
70%
CHOL
68%
SOD
71%

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Ingredients for 4 servings

1 medium eggplant, cut into 1-inch cubes

1 Vidalia or Spanish onion, diced

2 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

2 cups marinara sauce or tomato puree*

1 plum tomato, seeded and diced

1 pound rigatoni (I used meze)

10 basil leaves, torn

½ pound perlinis (or chopped fresh mozzarella)

¼ cup panko breadcrumbs

¼ cup finely grated Parmesan

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