Prep 0 mins
Cook 45 mins
- 2 lbs eggplants, cut into 1/4 inch-thick slices
- salt & freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 1 lb penne
- 2 cups tomato sauce
- 1 cup breadcrumbs, toasted
- 1⁄2 cup pecorino romano cheese, grated
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10 to 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking. Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides. Transfer to a plate lined with paper towels to drain.
- Preheat the oven to 375°F Grease a 9 by 12 inch baking dish with 1 tablespoon of the olive oil.
- Cook the penne in the boiling water for 2 minutes short of the package instructions; it should still be quite firm. Drain and rinse under cold water until cool. Drain very well, place in a large bowl, and toss with 1 cup of the tomato sauce.
- Cover the bottom of the baking dish with ¼ cup of the tomato sauce. Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta. Dot about ¼ cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil. Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce. Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 45 minutes. Let rest for 10 minutes before serving.