In Sicily, ’ncasciata has many variations; 2016 F&W Best New Chef Michael Gulotta’s version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni.
In Sicily, ’ncasciata has many variations; 2016 F&W Best New Chef Michael Gulotta’s version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni. Baking the eggplant rounds rather than frying them cuts down on the prep time.