Penne with Roasted Eggplant and Mozzarella

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

Yield: Serves: 4
Cost per Serving: $2.07
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 627
  • Fat: 25g
  • Saturated fat: 6g
  • Protein: 22g
  • Carbohydrate: 83g
  • Fiber: 10g
  • Cholesterol: 15mg
  • Sodium: 463mg

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

Preparation

  1. 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. 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. 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.
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