https://www.copymethat.com/r/iSJqp5fHp/eggplant-parmesan-pasta/
137127158
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iSJqp5fHp
2024-05-17 04:02:40
Eggplant Parmesan Pasta
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Ingredients
- ½ cup extra-virgin olive oil
- ¾ cup panko bread crumbs
- Kosher salt and black pepper
- ½ cup finely chopped yellow onion (from 1 small onion)
- 3 garlic cloves, minced
- 1½ pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
- 1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
- ¼ teaspoon dried oregano
- 1 pound short pasta, such as mezze rigatoni, fusilli or shells
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 8 ounces fresh mozzarella, thinly sliced and at room temperature
Steps
Directions at cooking.nytimes.com
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