creamy eggplant pasta

I love a creamy pasta. Who doesn’t really? One thing that really makes me happy is a creamy pasta with something that has a crunch! This pasta delivers, the sauce is so creamy rich, and the eggplant is fried but not battered, because you know you have to keep it healthy when you’re eating a pasta like this!! *insert crying laughing emoji*

1 eggplant cubed, skin peeled

1/2 cup flour

1 stick of butter

3/4 cup diced onions

1/2 cup diced celery

2 tbsp chopped garlic

1 tbsp slap ya mama

1/2 cup parm

1/2 cup cheddar

1 lb rigatoni cooked

2 cups milk (more if needed to thin sauce)

cayenne to taste

Directions:
Cook pasta and set aside
Eggplant: Peel, cut, sprinkle with slap ya mama, and set aside
- Fry:
If using a deep fryer, follow directions per fryer and fry until the eggplant is golden
If using a pan: Use a heavy bottom pan and cover the bottom with about 2 inches of oil, fry the eggplant until golden
Melt butter in a heavy bottom pan
Add onions and celery
Add slap ya mama seasoning
Cook down for about 3 minutes, until soft
Add garlic and cook until fragrant
Add flour and mix around
Slowly add milk while stirring
Add cheeses
Add cooked pasta
Plate and top with eggplant
Top with cayenne for added spice