Eggplant Parmesan Pasta

🥘 Ingredients

• Parmigiano-Reggiano
  2 Tbsp
• basil sprig
  1 sprig
• chopped basil
  4 tbsp
• crushed tomatoes
  1 can
• cubed eggplant
  8 c
• dried oregano
  1/4 tsp
• finely chopped onion
  1/2 c
• minced garlic
  3 cloves
• mozzarella
  8 oz
• olive oil
  8 Tbsp
• panko bread crumbs
  3/4 c
• pasta water
  1/2 c
• short pasta
  1 lb
• tomato paste
  2 Tbsp
• water
  1.5 c

🍳 Cookware

• high-sided large (12-inch) skillet with a lid
• plate
• large pot

1. 1

   In a high-sided large (12-inch) skillet with a lid , heat 2 tablespoons of the olive oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about ⏱️ 2 minutes . Transfer to a plate . Set a large pot of salted water to boil.

   olive oil: 2 Tbsp
2. 2

   Wipe out the skillet and heat 2 tablespoons of the olive oil over medium. Add finely chopped onion and cook, stirring occasionally, until softened, about ⏱️ 2 minutes . Stir in minced garlic until fragrant, ⏱️ 30 seconds . Add eggplant and drizzle over the remaining 4 tablespoons olive oil . Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about ⏱️ 8 minutes . Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about ⏱️ 2 minutes . Add crushed tomatoes , basil sprig , dried oregano and 1.5 cups of water , and bring to a simmer over medium-high heat.

   olive oil: 2 Tbsp, finely chopped onion: 1/2 c, minced garlic: 3 cloves, olive oil: 4 Tbsp, tomato paste: 2 Tbsp, crushed tomatoes: 1 can, basil sprig: 1 sprig, dried oregano: 1/4 tsp, water: 1.5 c
3. 3

   Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the cubed eggplant , until the eggplant is very tender and the sauce is thickened, about ⏱️ 15 minutes . Discard the basil sprig.

   cubed eggplant: 8 c
4. 4

   Meanwhile, in the large pot of water, cook short pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.

   short pasta: 1 lb, pasta water: 1/2 c
5. 5

   Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to ⏱️ 3 minutes . Stir in ¼ cup of the chopped basil .

   chopped basil: 4 tbsp
6. 6

   Add Parmigiano-Reggiano to the panko bread crumbs and mix well. Divide the pasta in bowls and top each with some of the mozzarella . Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

   Parmigiano-Reggiano: 2 Tbsp, panko bread crumbs: 3/4 c, mozzarella: 8 oz