Good dish for feeding a group. Pancetta flavor was almost not there. Skipped the breadcrumbs. Used the same dish for baking the eggplant and for baking the casserole.
Eggplant Marinara Pasta Casserole
â€œNow that I am retired, I have more time to cook. My husband and I love to travel, and this dish was inspired by a trip to Italy. Pancetta is Italian bacon and comes in a sausagelike roll; it lends a salty bite to the marinara.â€� —Glenda Mann, Longview, TX
More From Cooking Light
- Calories: 401
- Calories from fat: 24%
- Fat: 10.6g
- Saturated fat: 4.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.6g
- Protein: 16.6g
- Carbohydrate: 58.5g
- Fiber: 5.4g
- Cholesterol: 26mg
- Iron: 1.7mg
- Sodium: 768mg
- Calcium: 183mg
- 6 cups (1/2-inch) cubed eggplant (about 1 pound)
- 1 1/2 teaspoons kosher salt, divided
- Cooking spray
- 1 ounce pancetta, chopped
- 2 cups thinly sliced onion
- 1 tablespoon extravirgin olive oil
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 16 ounces uncooked penne (tube-shaped pasta)
- 1 cup (4 ounces) shredded fontina cheese
- 1 (3-inch) piece French bread baguette (2 ounces)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1. Arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1 teaspoon kosher salt; let stand 15 minutes. Pat dry with additional paper towels.
- 2. Preheat oven to 450°.
- 3. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.
- 4. Cook pancetta in a Dutch oven over medium heat until crisp. Add onion, oil, and garlic to pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Add wine to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, remaining 1/2 teaspoon salt, pepper, and diced tomatoes. Bring to a simmer over medium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant.
- 5. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with fontina.
- 6. Place baguette in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add Parmesan to processor; pulse 5 times. Sprinkle breadcrumb mixture evenly over fontina.
- 7. Bake at 450° for 12 minutes or until cheese melts and begins to brown.
- Wine note: With an American take on an Italian dish, why not try an American take on a red Italian wine, like Tamás Estates Sangiovese 2005 ($14), an American wine made from the same grape as Italian Chianti. With its medium body and plentiful acidity, sangiovese is a classic choice with all tomato dishes, and offers tart cherry and sweet vanilla flavors that nicely balance each other. —Jeffery Lindenmuth
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