Take one large eggplant and cut it lengthwise, keeping the stem attached.

Using a knife, gently score the flesh diagonally in one direction.

Then repeat in the opposite direction to create a light crisscross pattern.

Be careful not to cut through the skin.

This helps the eggplant cook evenly and absorb seasoning better.

Drizzle lightly with olive oil.

Season with a pinch of salt and a pinch of ground black pepper.

Place the eggplant halves on a baking tray, covered with a parchment paper, cut side facing down.

Bake in a preheated oven at 200°C (390°F) for 10 minutes, until softened.

Remove from the oven and set aside.

This baked eggplant will be used later as the serving base for the rigatoni.

Using a large peeler, take three large peels from the second eggplant.

Slice the peels into thin strips- these will become crispy garnish chips later.

Heat oil in a frying pan (enough to fry the eggplant chips and eggplant cubes later on)

Add the eggplant peel strips and fry until crispy and golden.

Drain on paper towel and season with salt.

Cut the peeled eggplant flesh into bite-sized cubes.

Sprinkle the cubes with a pinch of salt and let them sit 10-15 min to draw out water.

In the same heated oil, we used previously, add the cubed eggplant.

Fry until golden brown and slightly crispy.

Scoop out and drain on paper towels.

Save half of these cubes to fold into the sauce and half for topping the final dish.

Preheat a skillet, pour 5 tbsp (75 g) olive oil.

Add 6 sliced garlic cloves and cook gently until aromatic and light golden- don't burn the garlic.

Add 3 sliced basil leaves.

Directly add the 400 g peeled tomatoes to prevent the basil from darkening.

Pour 300 g tomato sauce.

Season with sea salt and ground black pepper.

Bring a large pot of well-salted water to a boil.

Add 250 g Rigatoni and cook until al dente (usually 1-2 minutes less than package time).

Before draining, reserve 1/2 cup of pasta water.

Drain pasta in a colander.

Add the drained rigatoni directly into the skillet with the tomato sauce.

Toss gently so all pasta is coated.

Add a bit of reserved pasta water to make the sauce denser.

Stir in most of the fried eggplant cubes.

Add the Mozzarella cubes.

Last, sprinkle with olive oil.

At first, mash the inside of the eggplant boats.

Then, cover each with a tbsp of tomato sauce.

Sprinkle with Parmesan.

Plate the pasta mixture.

Grate Parmesan over the top.

Scatter the rest of the fried eggplant pieces on top for texture.

Sprinkle with fresh chopped basil leaves.

Top with fried pine nuts and eggplant chips.