Baked Penne With Eggplant and Tomatoes – a delicious recipe with penne, eggplants, pasta sauce, breadcrumbs, parmesan cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 375F Bring a large pan of salted water to the boil for the pasta.
2
Trim the eggplants and cut them into small chunks.
3
Heat the oil in a frying pan and fry the eggplant pieces in batches.
4
Transfer to a plate as they are ready.
5
Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
6
Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
7
Add the pasta sauce, salt and pepper to taste, and the eggplant.
8
Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
9
Mix together the breadcrumbs and parmesan and scatter over the pasta.
10
Bake for 35-40 mins until the top is crisp and golden.
1113
kcal
Calories
83
g
Fat
76
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb penne, 2 large eggplants, 3 -4 tablespoons olive oil, 1 12 lbs pasta sauce (tomato and chili is good), and more.
Yes, Baked Penne With Eggplant and Tomatoes 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.
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