Baked Penne With Eggplant and Tomatoes
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 lb penne
- 2 large eggplants
- 3 -4 tablespoons olive oil
- 1 1⁄2 lbs pasta sauce (tomato and chili is good)
- 3 1⁄2 ounces breadcrumbs
- 3 tablespoons parmesan cheese, grated
- salt and pepper
directions
- Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
- Trim the eggplants and cut them into small chunks.
- Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
- Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
- Add the pasta sauce, salt and pepper to taste, and the eggplant.
- Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
- Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)