This is total comfort food and anyone that adores eggplant meals like I do will love this tasty delicious dish.
It is full of freshly grated cheese, tender eggplant, and homemade tomato sauce.
The flavors are perfect together!
The Eggplant
This is so easy to make, the eggplant is baked on a cookie sheet!
Everything comes together quickly to make a delicious parmesan without standing in front of a hot stove frying.
Just take a look at this simple recipe below.
Eggplant Parmesan with Penne Pasta
Eggplant, sliced into 1/2 inch rounds
Italian flavored bread crumbs
extra virgin olive oil
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil or more if needed
3 cloves garlic, chopped
4 large tomatoes, chopped
1 cup shredded mozzarella cheese or more
3/4 cup grated Parmesan cheese
1 small can tomato paste mixed with 1/2 cup of Burgundy wine and 1/2 cup water or more
1/2 teaspoon each garlic powder, oregano, basil, parsley
1/4 teaspoon cayenne
Mix all herbs together in a small bowl set aside
salt and pepper to taste
grating cheese
1 lb penne pasta boiled in salt water until al dente to the taste.
Directions
Drain toss with 3 tablespoon olive oil and set aside, keep warm.
Heat 2 tablespoons of olive oil in a large skillet over low to medium heat.
Add the fresh garlic and tomatoes.
Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices.
In a medium bowl, and 1/2 cup of Parmesan cheese.
Set aside.
Baking the Eggplant
Place the eggplant slices in a greased baking dish large enough to lay the eggplant single sliced.
Drizzle olive oil over the eggplant.
Sprinkle with Italian bread crumbs and grating cheese.
Pour tomato paste and wine mixture sauce around the bottom of the baking dish add the mozzarella plus parmesan cheese over the top.
Sprinkle with remaining herbs.
Bake at 350-degree hot oven for 30 minutes or more until browned and bubbly.
You can serve one of two ways: serve the eggplant on top of the penne with the fresh sauce on top mozzarella and parmesan or you can cut the eggplant up by scooping out with a spoon, tossing with the pasta add all sauces, bake again with mozzarella cheese till melted as shown in the picture above.
Serve with more grating cheese.
