RIGATONI ALLA NORMA

Steps:

• In a large saucepan, add 4 tablespoons of olive oil and the garlic and cook over medium-high heat until the garlic has a golden color. Add the tomatoes, basil and oregano, and cook for 10 minutes. Season with salt and remove from heat. Reserve. Preheat the oven to 450. Using a vegetable peeler, peel the eggplants, reserving the skin. Cut the eggplants in half lengthwise, place on a sheet pan, coat with vegetable oil and thyme, and season with salt. Cover with aluminum foiland bake for 20 minutes, or until the eggplants are soft. Remove them from the oven, then place the eggplant and remaining olive oil in a blender (or food processor) and process until smooth. Reserve Julienne the eggplant skins on a diagonal into pieces that are 2 inches long. In a large heavy-bottomed saucepan, heat 1/4 inch of vegetable oil over medium-high heat. Fry the eggplant skins in the oil until crispy, then remove with a slotted spoon and place on a paper-covered plate. Reserve. Bring a large pot of salted water to a boil, and cook the pasta according to packaged directions. Strain , toss the pasta with the tomato sauce and the Parmigiano-Reggiano, and divide among 4 bowls. Top each bowl with a few cubes of mozzerella, 1 tablespoon eggplant puree and the crispy eggplant skins. Garnish with chopped basil and serve.