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Oven-Baked Penne with Eggplant: Penne al Forno con Melanzane Recipe

Oven-Baked Penne with Eggplant: Penne al Forno con Melanzane

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on July 10, 2012

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    I have Japanese eggplant in my garden and your recipe sounded yummy. I was surprised to find it did not call for enough olive oil. The sauce was delish, but the casserole needed more. I will make again with more sauce and more cheese !/3 cup of cheese was not enough.

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  • on June 28, 2012

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    I had eggplant harvested from my garden and needed a quick casserole. This tastes fantastic. Highly recommend trying it. Only drawback is that a bit of prep work is needed before it went into casserole dish but that should not deter anyone from this delicious dish. I used prepared marinara sauce and it was fine. Could use a little more sauce than recipe calls for.

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  • on April 23, 2012

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    I've made this several times and my family LOVES it! The carrots are a great 'hidden' addition.

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  • on October 29, 2011

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    Very tasty! It's a keeper and I will be making it again soon. If you feel it needs more sauce just laddle some on top after plating.

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  • on October 03, 2011

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    Why four stars out five fat man?...the sauce! Beautiful recipe overall, I enjoyed making it, it was easy to follow (for the most part-but those were more Rahelael Ray issues I have experiences in the past. It smelled amazing through n through. The part I became most disappointed with was the lack of sauce in the final product. The flavor and every part of the dish was excellent otherwise. So overall I would say get more of at thicker red sauce to reduce the dryness. Cheers :!

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  • on February 15, 2010

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    I made this for a potluck 2 days ago, and it was well received. Next time, I would add a ricotta mixture to make it more like an eggplant lasagna.

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  • on January 03, 2010

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    I have made this several times already, and each time I have gotten raving review. A keeper!

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  • on August 12, 2009

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    It was nice not to have to bread and egg up the eggplant, or cover in mozzarella. This was a tasty and simple dish to make. Do not leave out the breadcrumbs, they add nice texture.

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  • on July 16, 2009

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    I was expecting something really good since it's got a rating of 5 stars...but honestly I didn't think it was very good! There's no interesting flavors in the sauce or in the rest of the recipe. I just want to eat the eggplant and throw away the rest! This is an extremely basic recipe and it needs some extra flavors or something to spice it up a bit.

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  • on January 14, 2008

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    I will definitely make this recipe again although I did make a couple of additions. I used whole wheat penne, added a zuchini layer and a roasted pepper layer. I used pecorino cheese in the centre but topped it with mozza. Great taste! Next time I think I'll try some goats cheeze - loved it!

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