Eggplant Marinara Pasta
Golden roasted eggplant folded into garlicky marinara and penne, a meaty-tasting meatless dinner that costs pennies.
Ingredients (serves 4)
- 1 eggplant
- 12 oz penne
- 24 oz marinara sauce
- 4 cloves garlic
- 1/3 cup olive oil
- 1/2 cup grated parmesan
- 1/4 cup fresh basil
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
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Save this recipeInstructions
- 1
Heat oven to 425°F, cut eggplant into 3/4-inch cubes, toss with most of the olive oil and salt on a sheet pan, and roast 25 minutes until golden and creamy.
- 2
Boil penne in salted water until al dente, about 11 minutes, then drain.
- 3
Warm remaining olive oil with minced garlic and red pepper flakes in a large skillet 1 minute, then add marinara and simmer 5 minutes.
- 4
Fold the roasted eggplant into the sauce gently so the cubes stay intact.
- 5
Toss with the penne and half the parmesan.
- 6
Serve topped with torn basil and remaining parmesan.
