Eggplant Marinara Pasta Casserole

Ingredients

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

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...

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