Eggplant Pasta Bake

Blogger Angie McGowan of Eclectic Recipes brings new life to the fail-proof pasta bake with eggplant, fire-roasted tomatoes and plenty of panko.

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Prep Time 30 min
Total Time 40 min
Servings 4

Ingredients

2: cups uncooked penne pasta (6 oz)

1: tablespoon olive oil

1: medium eggplant, cut into cubes

1: medium onion, chopped (1/2 cup)

1: can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

1: cup fresh basil leaves

1: cup shredded mozzarella cheese (4 oz)

1/2: cup Progresso® panko crispy bread crumbs

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Directions

1 Heat oven to 450°F. Cook pasta as directed on package, using minimum cook time; drain and return to saucepan.
2 Meanwhile, in large skillet, heat oil over medium heat. Cook eggplant and onion in oil 10 to 15 minutes, stirring occasionally, until tender. Add cooking sauce. Heat to boiling; boil 5 minutes. Remove from heat. Add basil.
3 Use immersion blender to puree eggplant mixture. Add pureed mixture to cooked pasta; toss to coat. Spoon into ungreased 3-quart casserole. Sprinkle with cheese and bread crumbs.
4 Bake uncovered 8 to 10 minutes or until cheese is melted and bread crumbs are lightly browned.

EXPERT TIPS

Expert Tips

If you don’t have an immersion blender, also called a stick blender, transfer the eggplant mixture to a blender; cover and blend until pureed.

Panko bread crumbs are coarser than regular bread crumbs, and help create a crispy topping on this casserole, but plain unseasoned crumbs can be used if that’s what you have on hand.

You can peel the eggplant or leave it unpeeled for this recipe.

Got questions? Our experts have the answers. Ask Betty now.