Penne with Roasted Eggplant and Mozzarella

Penne with Roasted Eggplant and MozzarellaRecipe
Perfect for a Meatless Monday, hearty Penne with Roasted Eggplant and Mozzarella is sure to satisfy all members of your family.
Serves: 4

Cost per Serving:



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1 large eggplant, cut into 1-inch cubes
2 pints cherry tomatoes
6 cloves garlic, peeled
5 tablespoons olive oil
Salt and pepper
1/2 cup panko
12 ounces penne
1 cup shredded mozzarella
2 tablespoons finely chopped fresh basil


Prep: 15 Minutes
Cook: 20 Minutes

1. Preheat oven to 450ºF. 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. 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. 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.

Created date

May 2014

Nutritional Information

Calories 627
Fat 25 g
Satfat 6 g
Protein 22 g
Carbohydrate 83 g
Fiber 10 g
Cholesterol 15 mg
Sodium 463 mg