This Baked Penne with Tomatoes and Eggplant is a flavorful and filling Italian dinner. It comes together with a quick homemade sauce, eggplants, basil and dairy-free cheese. Total comfort food in every bite, this dish is easy to make and is vegan.
– 1 pound penne or another short pasta – 4 Tablespoons extra-virgin olive oil – 1 medium eggplant diced – 1 onion diced – 2 teaspoons salt plus more, to taste – 1 teaspoon freshly ground pepper – 1-28 ounce can San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes – fresh basil leaves to taste, chopped – 4 Tablespoons extra-virgin olive oil – 2 cups mozzarella shreds I used vegan shreds – Nonstick cooking spray for the baking dish
Cook Time: 45 mins
What San Marzano brands should I buy? – Ciao – Carmelina – Fontanella – Mutti (I really love their purée in glass jars) – La Doria – La Valle
When do you add the salt to the pasta water? As soon as the water comes to a boil, add in the salt. Let it come to a boil again, and then add in the pasta. Do I need to salt or peel eggplant before cooking it? No. I usually use a Japanese eggplant for this recipe. They are typically a little sweeter. There is no need to salt or peel the eggplants. The peel is filled with healthy antioxidants. Can I reheat the leftovers? Yes, this is a great recipe to reheat. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or heat it in the oven on 350F for 10 minutes or so (until it’s heated through).
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