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Penne with Roasted Eggplant and Mozzarella

Prep time 15 mins
Cook time 20 mins
Yield Serves: 4
Perfect for a Meatless Monday, hearty Penne with Roasted Eggplant and Mozzarella is sure to satisfy all members of your family.

Ingredients

  • 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

Nutrition Information

  • calories 627
  • fat 25 g
  • satfat 6 g
  • protein 22 g
  • carbohydrate 83 g
  • fiber 10 g
  • cholesterol 15 mg
  • sodium 463 mg

How to Make It

  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.