Perfect for a Meatless Monday, hearty Penne with Roasted Eggplant and Mozzarella is sure to satisfy all members of your family.
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
How to Make It
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.
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.
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.
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