Baked Rigatoni Al Telefono With Smoked Mozzarella Recipe

Got kids (or adults) who won’t eat eggplant/aubergine? I do, but they eat this because it’s fun, not to mention delicious. Just about every bite contains long, stringy stretches of gooey smoked cheese (the recipe name refers back to the days of telephones with long cords — remember those?). The best time to make this southern Italian–inspired dish is in mid to late summer, when eggplants/aubergines are in abundance at farmers’ markets and you can take your pick of the younger ones — firm, fleshy, and no bitter juices.