Eggplant Pasta Bake
Ingredients:
1 medium eggplant, diced
1 medium onion, diced
1 tablespoon olive oil
2 cups penne pasta
1 (18oz) can tomato Sauce
1 cup fresh basil
1 cup mozzarella cheese
1/2 cup Panko bread crumbs
Directions:
Heat oven to 450ºF. Drizzle skillet with olive oil. Add eggplant and onion. Sauté for 10 – 15 minutes, or until both vegetables are tender. Bring 1 quart water to boil in a 2 quart saucepan. Add penne pasta to boiling water and cook according to package directions. Drain pasta. Set aside.
Add cooking sauce to tender eggplant and onions. Bring to a boil over medium heat and cook for 5 minutes. Remove skillet from heat and use a stick blender to puree sauce or add mixture to a blender. Add basil and and blend until smooth. Add pureed sauce to cooked pasta and toss to coat.
Add pasta and sauce to a 9 x 13 casserole dish. Top with shredded mozzarella cheese and Panko breadcrumbs. Bake at 450°, uncovered, for 8 – 10 minutes, or until Panko is lightly browned and cheese has melted.
1 medium eggplant, diced
1 medium onion, diced
1 tablespoon olive oil
2 cups penne pasta
1 (18oz) can tomato Sauce
1 cup fresh basil
1 cup mozzarella cheese
1/2 cup Panko bread crumbs
Directions:
Heat oven to 450ºF. Drizzle skillet with olive oil. Add eggplant and onion. Sauté for 10 – 15 minutes, or until both vegetables are tender. Bring 1 quart water to boil in a 2 quart saucepan. Add penne pasta to boiling water and cook according to package directions. Drain pasta. Set aside.
Add cooking sauce to tender eggplant and onions. Bring to a boil over medium heat and cook for 5 minutes. Remove skillet from heat and use a stick blender to puree sauce or add mixture to a blender. Add basil and and blend until smooth. Add pureed sauce to cooked pasta and toss to coat.
Add pasta and sauce to a 9 x 13 casserole dish. Top with shredded mozzarella cheese and Panko breadcrumbs. Bake at 450°, uncovered, for 8 – 10 minutes, or until Panko is lightly browned and cheese has melted.