Pasta Alla Norma (Baked Penne With Eggplant)

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil over high heat.
  • Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
  • Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
  • Meanwhile, in a 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 oven to 375°F
  • Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
  • Cover the bottom of the baking dish with 1/4 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 1/4 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 then let stand for 10 minutes.
  • Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
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