Penne With Roasted Eggplant And Mozzarella

• 1 large eggplant, cut into 1-inch cubes
• 2 pints cherry tomatoes
• 6 cloves garlic, peeled
• 5 tablespoons olive oil
• Salt and pepper
• 1/2 cup panko
• 12 ounces penne
• 1 cup shredded mozzarella
• 2 tablespoons finely chopped fresh basil

1. Preheat oven to 450u0b0F. Line 2 rimmed baking sheets with foil. Combine eggplant, tomatoes and garlic; divide between sheets. Toss each with 2 Tbsp. oil; season with salt and pepper. Roast until vegetables are tender, rotating pans and stirring halfway through, about 20 minutes. Discard garlic.
2. Bring a pot of salted water to a boil. Mix panko and remaining 1 Tbsp. oil in a skillet. Cook over medium heat, stirring, until toasted, 3 to 5 minutes. Season with salt and pepper.
3. Cook pasta in boiling water until tender, 10 minutes or as package label directs. Drain, reserving 1/2 cup liquid. Return pasta to pot. Toss with vegetables and add cooking liquid as needed to moisten. Sprinkle with mozzarella, toasted panko and basil, then serve.

eggplant, tomatoes, garlic, olive oil, salt, panko, penne, mozzarella, fresh basil

Taken from www.myrecipes.com/recipe/penne-roasted-eggplant-mozzarella (may not work)