Eggplant Parmesan Penne - Baked

By Maverick19

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 large sweet onion, finely chopped
• kosher salt
• one 1 1/4 pound eggplant, cut into 1/2 inch dice
• 4 garlic cloves, minced
• 1/4 tsp crushed red pepper
• 3 cups marinara sauce
• 1 pound penne rigate
• 1/2 cup lightly packed basil, torn
• fresh ground pepper
• 4 oz fresh mozzarella, diced
• 1/4 cup fresh grated parmigiano-reggiano cheese
• 1/4 cup panko

Preparation

Step 1

1. In a large saucepan, heat the oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened. Add the eggplant and 1/4 cup of water and cook, stirring, until the eggplant is tender, about 10 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 2 minutes. Stir in the marinara sauce and cook until hot, scraping up any browned bits from the bottom, 4 minutes.

2. Preheat the broiler and position the rack 8 inches from the heat. In a large saucepan of boiling salted water, cook the penne until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Stir the pasta, cooking water and the basil into the sauce and season with salt and pepper.

3. Transfer the pasta to a 9x13 inch baking dish. Scatter the mozzarella on top followed by the parmigiano and panko. Broil the pasta for about 4 minutes, until the cheese is melted and the panko is lightly browned. Serve hot.