Eggplant Parmesan Pasta Bake
Tender chunks of pan-fried, parmesan-encrusted eggplant baked together with noodles, tomato sauce, and a topping of melty mozzarella cheese.
Ingredients
- 8 oz short pasta such as macaroni or penne
- ¼ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 tsp oregano
- Salt and Pepper
- 1 cup canola or vegetable oil
- 1 4-oz eggplant cut into 1-inch cubes
- 1 tsp flour
- 1 egg beaten
- 1 15-oz can diced tomato
- 4 garlic cloves finely grated
- 1 tsp thyme
- ¼ tsp red pepper flakes
- 1 cup grated mozzarella cheese
Instructions
- Preheat oven to 350°. Bring a large pot of salted water to boil over high heat. Boil pasta per package directions for al dente. Drain and return to pot.
- While waiting for pasta to cook, combine breadcrumbs, parmesan cheese, oregano, and ¼ tsp salt and pepper in a small shallow bowl. Set aside.
- Heat canola oil in a large skillet (preferably cast iron) over medium-high heat. Add eggplant to a medium bowl. Toss with flour to coat, then toss with egg to coat.
- When oil shimmers, dredge eggplant pieces in breadcrumb mixture and then place in the skillet. Fry for 3-5 minutes, turning occasionally, until golden brown. Remove to a paper towel lined plate. Remove heat.
- Pour off all but about 2 tbsp oil from the skillet. Return to medium heat. Add garlic and cook briefly until fragrant. Add tomatoes and bring to a simmer. Stir in thyme, red pepper flakes, and ½ tsp salt.
- Add pasta and eggplant to the skillet and mix to combine. Cover with mozzarella cheese. Bake for 30 minutes or until cheese is bubbly and eggplant is tender.