Baked Eggplant Parmesan Penne Recipe

Name: Baked Eggplant Parmesan Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
In a large saucepan, heat the oil until shimmering.
2
Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3
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.
4
Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes.
5
Stir in the marinara sauce and cook, scraping up any browned bits from the bottom of the pan, until hot, 3 to 5 minutes.
6
Meanwhile, preheat the broiler and position the rack 8 inches from the heat.
7
In a large saucepan of boiling salted water, cook the penne until al dente.
8
Drain the pasta, reserving 1/2 cup of the cooking water.
9
Add the pasta, cooking water and the basil to the sauce; season with salt and pepper.
10
Scrape the pasta into a large oval or a 9-by-13-inch baking dish.
11
Scatter the mozzarella over the pasta followed by the Parmigiano and the panko.
12
Broil the pasta for 3 to 5 minutes, until the cheese is melted and the panko is lightly browned.
13
Serve hot.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggplant Parmesan Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant Parmesan Penne

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