Eggplant Parm Pasta

All the comfort of eggplant Parmesan, without the breading, frying, or layering. This easy pasta bake brings eggplant, marinara, Brami Penne, and plenty of bubbly cheese together for a family-friendly dinner perfect for busy nights.

🕒 Prep & Cook Time: 40 min | Serves 4

Ingredients

• 2 Tbsp olive oil

• 1 medium eggplant, cut into 1-inch cubes

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 12 oz marinara sauce

• 1/2 box Brami penne

• 1 ball fresh mozzarella, sliced

• 1/4 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• Kosher salt and freshly ground black pepper, to taste

• Red pepper flakes, to taste

• Fresh basil, for serving

Instructions

1. Preheat the oven to 375°F.

2. Heat olive oil in a large ovenproof skillet over medium heat. Add the eggplant and a generous pinch of salt. Cook, stirring occasionally, until the eggplant is deeply golden and tender, about 10–15 minutes.

3. Add the shallot, garlic, a few grinds of black pepper, and a pinch of red pepper flakes. Cook for 2–3 minutes, until the shallot is softened and the garlic is fragrant.

4. Stir in the marinara sauce. Reduce the heat to low and let it simmer while the pasta cooks.

5. Bring a pot of well-salted water to a boil and cook the penne until 2 minutes shy of al dente. Reserve a little pasta water, then drain.

6. Add the pasta directly to the skillet along with a splash of the reserved pasta water. Stir until the pasta is evenly coated in the sauce. Taste and adjust the seasoning as needed.

7. Top with the mozzarella, then sprinkle evenly with the panko and grated Parmesan.

8. Bake for about 20 minutes, or until the cheese is melted, bubbly, and golden.

9. Finish with fresh basil and serve warm.