Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by MyRecipes June 2014

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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

627 calories; fat 25g; saturated fat 6g; protein 22g; carbohydrates 83g; fiber 10g; cholesterol 15mg; sodium 463mg.
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