Eggplant Marinara Pasta Casserole

Eggplant Marinara Pasta Casserole
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • 1 tablespoon extravirgin olive oil
  • ½ teaspoon crushed red pepper
  • 6 cups (1/2-inch) cubed eggplant (about 1 pound)
  • 2 garlic cloves, minced
  • 1 ounce pancetta, chopped
  • 16 ounces uncooked penne (tube-shaped pasta)
  • + 9 more ingredients
    • 2 cups thinly sliced onion
    • ¼ cup dry white wine
    • 1 ½ teaspoons kosher salt, divided
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 1 cup (4 ounces) shredded fontina cheese
    • 1 (3-inch) piece French bread baguette (2 ounces)
    • 1 (28-ounce) can diced tomatoes, undrained
    • ½ cup (2 ounces) grated fresh Parmesan cheese

1. Arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1 teaspoon kosher salt; let stand 15 minutes. Pat dry with additional paper towels. 2. Preheat oven to 450°. 3. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 450° for...

View full recipe at My Recipes

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