Penne Rigoletto

Cook the pasta in boiling water with 1 Tablespoon of salt according to the directions on the box. When done, drain it in a colander and set aside.

Put 2 Tablespoons of oil into a skillet and heat it over medium heat.

Beat the three egg yolks in a shallow dish. In another shallow dish combine the breadcrumbs and the wheat flour. Slice the eggplant into 1/2″ slices and dip the slices into the egg, followed by the breadcrumb mixture. Place breaded eggplant into the hot oil and brown the eggplant slices on both sides. Remove eggplant from the skillet and place on a paper towel to drain and cool.

Next chop the eggplant and mozzarella into cubes and set each aside in a separate bowl.

In a sauce pan heat remaining oil and garlic over medium heat for one minute. Add the pesto, tomato sauce, penne and eggplant. Heat for 2-3 minutes stirring gently. Finally add the mozzarella, stir until melted. Serve immediately.