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This New Cheesy Pasta Bake with Crispy Breadcrumbs Is the One-Pot Equivalent of Eggplant Parmesan
Ingredients
  • 16 ounces rigatoni, cooked according to package directions (reserve 1 cup pasta water)
  • 1 large eggplant, roughly chopped
  • ½ cup sun-dried tomatoes, roughly chopped
  • 2 shallots, roughly chopped
  • 2 cloves garlic, minced
  • 2 to 4 teaspoons crushed red pepper flakes
  • 1 ½ cups dry red wine
  • 4 ounces fresh mozzarella, chopped or torn
  • 2 tablespoons basil, torn
  • ½ cup Panko bread crumbs
  • 2 teaspoons dried Italian seasoning
  • Salt and pepper to taste
  • Olive oil
  • Grated Parmesan cheese (for serving)
Steps
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