Sicilian Eggplant Marinara over Penne

Ingredients

• 1 medium eggplant
• 2 tablespoons extra-virgin olive oil (twice around the pan)
• 4 large cloves garlic, minced
• Coarse salt and black pepper, to taste
• A handful chopped fresh flat-leaf parsley
• 1 can (28 ounces) crushed tomatoes
• 20 leaves fresh basil, torn or coarsely chopped
• + 2 more ingredients
• • 1 pound penne rigate, cooked until al dente
  • Shaved or grated Parmigiano Reggiano or Asiago cheese, for topping

Preparation Preheat oven to 425°F. Cut several small slits into one side of the eggplant with the tip of a sharp knife. Place eggplant directly on oven rack in the center of the hot oven, slit-side up. Roast for 20 minutes. Remove from oven and allow to cool. Gently remove skin with a sharp knif...

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