Eggplant Parm One-Pot Pasta
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Cooking Time:
20 min
Total Time:
35 min
Servings:
4 serving
Ingredient
12 tablespoons salted butter
21 cup seasoned panko breadcrumbs
32 tablespoons olive oil
42 cloves garlic, sliced
51 medium eggplant, cut into medium dice
61 small yellow onion, thinly sliced
71 teaspoon kosher salt
8Two 14.5-ounce cans stewed tomatoes
912 ounces casarecce pasta
102 cups chicken stock
111/2 teaspoon red pepper flakes
128 to 10 fresh basil leaves, plus more for garnish
131 cup freshly grated Parmesan, plus more for serving
141/2 cup mozzarella pearls
15Chopped fresh parsley, for garnish
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Nutritional components
- Serving Size1 of 4 servings
- Calories789
- Total Fat29g
- Saturated Fat13g
- Carbohydrates98g
- Dietary Fiber12g
- Sugar16g
- Protein35g
- Cholesterol55mg
- Sodium1465mg
Cooking process
Step 1Add 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.
Step 2Heat 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.
Step 3Remove 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.
Step 4Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
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