Eggplant Parmesan Penne - Baked

Eggplant Parmesan Penne - Baked
Eggplant Parmesan Penne - Baked

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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