One of my good friends is a huge fan of eggplant, which leaves me completely baffled. I’ve had Eggplant Parmesan a couple times and am just not a fan. I got to thinking maybe it isn’t the eggplant itself that I don’t like … maybe I just don’t like it breaded and fried. So I searched for a different way of making it and found this Penne Pasta with Eggplant recipe.
For the crushed tomatoes, I used a can of San Marzano’s imported from Italy.
Gruyere and mozzarella cheeses round out the dish.
Bake it all in a 3 quart casserole to blend the flavors.
… Vegetarian Cooking for Everyone by Deborah Madison.
I’ve loved every recipe I’ve made from this book!
You can get your own copy of this cook book! (I was not asked to promote it.)
So the verdict? I DO like eggplant! And it’s such a pretty vegetable too, with its aubergine color! How about you? Do you like eggplant? Give Penne Pasta with Eggplant a try … it’s easy to make and is fit to serve company!
Penne Pasta with Eggplant
1.5 pounds eggplant
Salt and pepper
5 tablespoons olive oil
1 sweet onion, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1/4 cup chopped basil
1 pound penne pasta, cooked al dente and rinsed with cold water
1 cup grated mozzarella
1 cup grated Gruyere
Slice eggplant into rounds 1/2 inch thick, then cut into 1/2 inch cubes. Lightly salt it and set aside. Heat 2 tablespoons of oil in large skillet. Add onion, thyme, and pepper flakes. Cook over medium heat until onion is softened (about 10 minutes). Add the garlic and cook for a few minutes more. Add the crushed tomatoes and simmer for 30 minutes. Season with salt and pepper.
Preheat oven to 375 degrees F. Oil a 3-quart baking dish. Pat eggplant dry. remaining oil in large skillet. Add the eggplant and cook over medium heat until golden and tender, stirring occasionally, for about 20 minutes. Season with pepper and toss with the basil. Mix the eggplant with the tomato sauce, pasta, and cheeses in the baking dish. Cover with aluminum foil and bake for 35 minutes. Enjoy!