Shelly's Recipe

EGGPLANT MARINARA PASTA CASSEROLE

Category: Recipes

6 cups (1/2-inch) cubed eggplant (about 1 pound)
1 1/2 tsp kosher salt, divided
Cooking spray
1 oz pancetta, chopped
2 cups thinly sliced onion
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1/4 cup dry white wine
1 tbsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp crushed red pepper
1 (28-oz) can diced tomatoes, undrained
16 oz uncooked penne (tube-shaped pasta)
1 cup (4 oz) shredded fontina cheese
1 (3-inch) piece French bread baguette (2 oz) (I used whole-wheat)
1/2 cup (2 oz) grated fresh Parmesan cheese

Arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1 tsp kosher salt; let stand 15 minutes. Pat dry with additional paper towels.

Preheat oven to 450. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.

Cook pancetta in a Dutch oven over medium heat until crisp. Add onion, oil, and garlic to pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Add wine to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, remaining 1/2 tsp salt, pepper, and diced tomatoes. Bring to a simmer over medium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with fontina.

Place baguette in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add Parmesan to processor; pulse 5 times. Sprinkle breadcrumb mixture evenly over fontina. Bake for 12 minutes or until cheese melts and begins to brown.