Directions:
- Bring a large pot of salted water to a boil over high heat.
- Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
- Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
- Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
- Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
- Transfer to a plate lined with paper towels to drain.
- Preheat oven to 375°F
- Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
- Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
- Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
- Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
- Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
- Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 45 minutes then let stand for 10 minutes.
- Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.57 Kcal (2012 kJ) | ||
| Calories from fat | 248.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 5.33mg | 2% | |
| Sodium | 2143.75mg | 89% | |
| Potassium | 594.84mg | 13% | |
| Total Carbs | 41.1g | 14% | |
| Sugars | 16.23g | 65% | |
| Dietary Fiber | 9.55g | 38% | |
| Protein | 15.47g | 31% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 123.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.75 Kcal (497 kJ) | ||
| Calories from fat | 61.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 42% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 2% | |
| Sodium | 529.74mg | 89% | |
| Potassium | 146.99mg | 13% | |
| Total Carbs | 10.16g | 14% | |
| Sugars | 4.01g | 65% | |
| Dietary Fiber | 2.36g | 38% | |
| Protein | 3.82g | 31% | |
| Vitamin C | 2.1mg | 14% | |
| Iron | 0.3mg | 7% | |
| Calcium | 30.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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