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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I wanted to like this recipe. I love eggplant, but I feel that this dish fell flat. My dad wasn't a fan of it. The roasted veggies fell apart & looked like mush. Usually roasting veggies imparts great flavor, but somehow this didn't. Perhaps this needs an additional vegetable and some spices to make it more flavorful. Maybe I'll try this recipe again with modifications & see how it turns out, but there are plenty of tastier recipes.