Eggplant Marinara Pasta Casserole

Eggplant Marinara Pasta Casserole
Photo by Randy Mayor

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network