Baked Eggplant Parmesan Penne
- 2 tablespoons 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 teaspoon crushed red pepper
- 3 cups marinara sauce
- 1 pound penne rigate
- 1/2 cup lightly packed basil leaves, torn
- Freshly ground pepper
- 4 ounces fresh mozzarella, cut into 1/2-inch dice
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup panko (Japanese bread crumbs)
- In a large saucepan, heat the oil until shimmering.
- Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the eggplant and 1/4 cup of water and cook, stirring occasionally, until the eggplant is tender but not falling apart, about 10 minutes.
- Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes.
- Stir in the marinara sauce and cook, scraping up any browned bits from the bottom of the pan, until hot, 3 to 5 minutes.
- Meanwhile, 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.
- Add the pasta, cooking water and the basil to the sauce; season with salt and pepper.
- Scrape the pasta into a large oval or a 9-by-13-inch baking dish.
- Scatter the mozzarella over the pasta followed by the Parmigiano and the panko.
- Broil the pasta for 3 to 5 minutes, until the cheese is melted and the panko is lightly browned.
- Serve hot.
extravirgin olive oil, sweet onion, kosher salt, eggplant, garlic, red pepper, marinara sauce, penne rigate, basil, freshly ground pepper, mozzarella, cheese
Taken from www.foodandwine.com/recipes/baked-eggplant-parmesan-penne (may not work)