32m$15.32Deconstructed Eggplant Parmesan Pasta
Quick stovetop penne combines tender sautéed eggplant with marinara, melted mozzarella, and vegetarian Parmesan. It delivers classic eggplant Parmesan flavors without breading or baking.
- Cuisine
- Italian-American
Shopping options
Parmesan cheese
0.5 Cup
Cello Grated Parmesan Cheese
20%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Olive oil
3 Tablespoon
Kroger® Pure Olive Oil
9%
Jarred marinara sauce
3 Cup
Mezzetta Family Recipes Marinara Sauce
98%
Fresh basil
0.25 Cup
Simple Truth Organic® Basil
6%
Fine sea salt
2 Teaspoon
Morton All-Purpose Iodized Sea Salt, Fine Sea Salt, 26 oz
2%
Shredded vegetarian low-moisture mozzarella cheese
1.5 Cup
Simple Truth Organic® Low Moisture Part Skim Mozzarella Shredded Cheese
100%
Garlic
3 Count
Spice World Minced Garlic 4.5 oz
7%
Dry penne pasta
12 Ounce
Barilla Penne Pasta, Quality Non-GMO and Kosher Certified Pasta
75%
Eggplant
1.25 Pound
Eggplant
63%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- eggplant-1.25 lb
- dry penne pasta-12 oz
- jarred marinara sauce-3 cups
- shredded vegetarian low-moisture mozzarella cheese-1.5 cups
- Parmesan cheese-0.5 cups
- garlic-3 cloves
- fresh basil-0.25 cups
- olive oil-3 tbsp
- fine sea salt-2 tsp
- ground black pepper-0.5 tsp
Fill the Large pot with water and bring it to a boil over high heat. Meanwhile, complete the prep: cut the eggplant into 1/2-inch cubes, mince the garlic, chop the basil, and finely grate the Parmesan.
Use a stable cutting board and keep fingers curled away from the knife blade while cutting the eggplant, garlic, and basil.
Add 1 1/2 teaspoons salt and the penne to the boiling water; cook until al dente according to the package directions.
Keep your face and hands away from escaping steam when adding the pasta to the boiling water.
Heat the olive oil in the wide sauté pan over medium-high heat. Add the eggplant, remaining 1/2 teaspoon salt, and black pepper. Spread the eggplant out as evenly as possible and sauté for 8 to 10 minutes, stirring occasionally, until browned in spots and tender.
Use caution around the hot oil to avoid splatter burns, and keep the pan handle turned inward.
Before draining the pasta, reserve 1 cup of pasta water. Drain the penne carefully without rinsing it. If the eggplant finishes first, reduce the sauté pan heat to low.
Keep your face and hands away from escaping steam while draining the pasta.
Add the garlic to the eggplant and cook for 30 seconds, stirring constantly. Pour in the marinara and simmer for 4 minutes over medium heat.
Pour the marinara slowly into the hot pan to minimize splattering.
Add the drained penne and 1/2 cup reserved pasta water to the sauté pan; toss until evenly coated. Reduce the heat to low.
Gradually stir in the mozzarella, half the Parmesan, and half the basil until the mozzarella is melted, about 1 to 2 minutes. Add small splashes of reserved pasta water if needed.
Serve immediately with the remaining Parmesan and basil.
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