Baked Rigatoni,eggpant,sausage – Nana's Recipes

Ingredients

• * Kosher Salt
• * Extra-virgin olive oil
• * 6 links fennel pork sausage (about 3/4 pound)
• * 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
• * 1 large onion, chopped
• * 3 garlic cloves, chopped
• * 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
• * Leaves from 1 small bunch basil
• * 1 pound rigatoni
• * 1 pound fresh mozzarella
• * Freshly ground black pepper
• * 1 cup freshly grated Parmigiano-Reggiano