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

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

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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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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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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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I remember my mom making this for us as kids during lent. Only she would after getting all the water out of the eggplant dip it in egg and breadcrumbs and then fry it and drain on paper towels. Then she would layer it in the pan with the pasta, sauce, mozzerella cheese and pecorino romano. This has always been a favorite of mine. My mom has since passed and I have tried to make it and have come pretty close to it.

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I got a lighted up recipe of this recipe from a fitness magazine, and it was EXCELLENT! The sauce is oh-so-good!!!