Ingredients

The following ingredients have 7 Servings
  • 4 cups chopped eggplant (cut into about 1/2 inch cubes)
  • 1 teaspoon kosher salt
  • 1/2 Tablespoon olive oil
  • one medium onion (or half of a large one, chopped)
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper, (optional)
  • 1/2 cup dry red wine
  • 28 oz. canned crushed tomatoes
  • salt and pepper
  • 8 oz. penne or ziti (cooked slightly al dente, according to package instructions (substitute gluten free if needed))
  • 8 oz. fresh mozzarella, (thinly sliced)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian seasoned bread crumbs ((substitute gluten free if needed))
  • Optional: additional pasta sauce and/or parmesan cheese for serving.

Instruction

  • Place the eggplant in a bowl or colander, and sprinkle with salt. Let sit for abut 10 minutes, and squeeze out the moisture with a kitchen towel or paper towels.
  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onion, season with salt and pepper, and cook for 5-7 minutes, or until softened and translucent.
  • Add the garlic and cook for another minute or two, until fragrant.
  • Add the eggplant and dried herbs, and saute for 5-6 minutes, until eggplant is starting to soften.
  • Add the red wine, reduce for a minute or two, then add the tomatoes, and simmer till heated through.
  • In the meantime, preheat the oven to 400°F, and prepare the pasta. Coat a casserole dish with olive oil or cooking spray.
  • Combine the pasta with the eggplant and sauce mixture, and layer about half in the casserole dish.
  • Layer about half of the mozzarella slices on top of the pasta mixture, sprinkle with 1/4 cup parmesan cheese and 1/4 cup breadcrumbs.
  • Layer the remaining pasta mixture in the casserole dish, and top with the remaining mozzarella, parmesan and bread crumbs.
  • Bake for 25-35 minutes, or until heated through and bubbly.