Eggplant Parm One-Pot Pasta
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 789
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 16
- Protein
- 36
- Cholesterol
- 55
- Sodium
- 1465
- Total: 35 min
- Active: 20 min
Ingredients
2 tablespoons salted butter
1 cup seasoned panko breadcrumbs
2 tablespoons olive oil
2 cloves garlic, sliced
1 medium eggplant, cut into medium dice
1 small yellow onion, thinly sliced
1 teaspoon kosher salt
Two 14.5-ounce cans stewed tomatoes
12 ounces casarecce pasta
2 cups chicken stock
1/2 teaspoon red pepper flakes
8 to 10 fresh basil leaves, plus more for garnish
1 cup freshly grated Parmesan, plus more for serving
1/2 cup mozzarella pearls
Chopped fresh parsley, for garnish
Directions
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.