Penne With Roasted Eggplant And Mozzarella

1. 1

   Preheat oven to 450u00b0F. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.