Eggplant Parmesan Pasta

🥘 Ingredients

• olive oil 2 Tbsp
• olive oil 2 Tbsp
• finely chopped onion ½ cup
• minced garlic 3 cloves
• olive oil 4 Tbsp
• tomato paste 2 Tbsp
• crushed tomatoes 1 can
• basil sprig 1 sprig
• dried oregano ¼ tsp
• water 1 ½ cup
• cubed eggplant 8 cup
• short pasta 1 lb
• pasta water ½ cup
• chopped basil ¼ cup
• Parmigiano-Reggiano 2 Tbsp
• panko bread crumbs ¾ cup
• mozzarella 8 oz

1. 1

   In a high-sided large (12-inch) skillet with a lid , heat 2 tablespoons of the olive oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes . Transfer to a plate . Set a large pot of salted water to boil.
2. 2

   Wipe out the skillet and heat 2 tablespoons of the olive oil over medium. Add finely chopped onion and cook, stirring occasionally, until softened, about 2 minutes . Stir in minced garlic until fragrant, 30 seconds . Add eggplant and drizzle over the remaining 4 tablespoons olive oil . Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes . Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes . Add crushed tomatoes , basil sprig , dried oregano and 1.5 cups of water , and bring to a simmer over medium-high heat.
3. 3

   Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the cubed eggplant , until the eggplant is very tender and the sauce is thickened, about 15 minutes . Discard the basil sprig.
4. 4

   Meanwhile, in the large pot of water, cook short pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
5. 5

   Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes . Stir in ¼ cup of the chopped basil .
6. 6

   Add Parmigiano-Reggiano to the panko bread crumbs and mix well. Divide the pasta in bowls and top each with some of the mozzarella . Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.