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Eggplant and Mozzarella Baked Pasta

Eggplant and Mozzarella Baked Pasta

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
520
Chef's Note

For the best flavor, look for firm, glossy eggplants with no soft spots. If you find that eggplant tends to be bitter, you can salt the cubes and let them sit for 20 minutes before cooking, then rinse and pat dry. This draws out any bitterness. For a time-saving variation, you can use a good quality jarred marinara sauce instead of making the sauce from scratch.

Tags
vegetarian
pasta
baked
eggplant
mozzarella
Italian
dinner
comfort food
Ingredients

  • 12 oz penne pasta

  • 1 whole medium eggplant

  • 3 tbsp olive oil

  • 3 cloves garlic

  • 1/4 tsp crushed red pepper flakes

  • 28 oz canned crushed tomatoes

  • 1/4 cup fresh basil leaves

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 8 oz fresh mozzarella cheese

  • 1/3 cup grated Parmesan cheese

  • 1/2 cup panko breadcrumbs

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Bring a large pot of salted water to a boil. Cook 12 oz of penne pasta according to package directions until al dente, about 9-10 minutes. Drain and set aside.

  • 3

    While the pasta cooks, cut 1 eggplant into 1/2-inch cubes (no need to peel).

  • 4

    Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown.

  • 5

    Mince 3 cloves of garlic and add to the eggplant. Cook for 30 seconds until fragrant.

  • 6

    Add 1/4 tsp of crushed red pepper flakes, 28 oz of crushed tomatoes, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper. Stir to combine.

  • 7

    Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally.

  • 8

    Tear or roughly chop 1/4 cup of fresh basil leaves and stir into the sauce.

  • 9

    In a 9x13 inch baking dish, combine the cooked pasta and eggplant tomato sauce. Mix well to ensure the pasta is evenly coated.

  • 10

    Tear 8 oz of fresh mozzarella into small pieces and distribute evenly over the pasta mixture.

  • 11

    In a small bowl, combine 1/3 cup of grated Parmesan cheese, 1/2 cup of panko breadcrumbs, and 1 tbsp of olive oil. Mix well and sprinkle over the top of the pasta.

  • 12

    Bake uncovered for 20-25 minutes, until the cheese is melted and the top is golden brown and crispy.

  • 13

    Let stand for 5 minutes before serving.

Nutrition Information (per serving)
520
Calories
22g
Protein
65g
Carbs
18g
Fat
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