Skillet Pasta with Eggplant and Roasted Red Peppers

This one-pan dinner takes inspiration from the classic flavors and textures of eggplant Parmesan but offers a lighter and fresher twist. With minimal effort, you can enjoy all the deliciousness without extensive preparation. By infusing the sauce with the bold, sweet, and slightly smoky flavor of roasted red peppers and fire-roasted tomatoes, we create a rich and flavorful base. Microwaving the cubed eggplant helps draw out excess moisture, ensuring it maintains its texture. We cook the pasta directly in the sauce and combine it with the sautéed eggplant. Thinly sliced fresh mozzarella adds a gooey layer that melts to perfection in the oven, and toasted panko bread crumbs provide a delightful nutty crunch. With the option to substitute different pasta shapes, this recipe offers versatility and simplicity for a satisfying meal.

INGREDIENTS:

• ¾ cup panko bread crumbs
• ¼ cup olive oil
• Kosher salt and pepper
• 3 ounces Parmesan cheese, grated (1½ cups)
• 1 (14.5-ounce) can of diced fire-roasted tomatoes
• 3 cups jarred roasted red peppers, rinsed, patted dry, and chopped coarse
• 1½ pounds eggplant, cut into 1-inch pieces
• 6 garlic cloves, minced
• 1 teaspoon minced fresh oregano or ¼ teaspoon dried
• 4 cups water
• 12 ounces (3¾ cups) ziti
• 6 ounces fresh mozzarella cheese, sliced thin
• ¼ cup chopped fresh basil

PREPARATIONS:

1. Preheat the oven to 475 degrees. In a bowl, toss panko bread crumbs with 1 tablespoon oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden, approximately 10 minutes. Let cool slightly and transfer to a bowl, then toss with ½ cup Parmesan cheese.
2. In a food processor, pulse the diced fire-roasted tomatoes and roasted red peppers until coarsely ground with no large pieces remaining.
3. Line a large plate with a double layer of coffee filters and lightly spray with vegetable oil spray. Toss the eggplant with 1 teaspoon salt, then spread it out over the coffee filters. Microwave the eggplant, uncovered, until dry and slightly shriveled, about 10 minutes, tossing halfway through cooking. Let the eggplant cool slightly, then toss it with 1 tablespoon of oil in a bowl.
4. Heat 1 tablespoon oil in a 12-inch oven-safe nonstick skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until well browned and tender, approximately 10 minutes. Transfer the eggplant to a plate.
5. Allow the skillet to cool slightly. Add the remaining 1 tablespoon oil, minced garlic, and oregano to the skillet and cook over medium heat until fragrant, about 1 minute. Stir in the processed tomato mixture and 1 teaspoon salt, cooking for an additional minute. Stir in 3½ cups water and the ziti pasta. Cover the skillet, increase the heat to medium-high, and cook at a vigorous simmer, stirring often, until the pasta is tender, approximately 15 to 18 minutes.
6. Stir in the remaining ½ cup water, remaining 1 cup Parmesan cheese, and cooked eggplant. Season with salt and pepper to taste. Layer the sliced mozzarella on top, then sprinkle the panko mixture evenly over it. Transfer the skillet to the oven and bake until the topping is well browned about 5 to 10 minutes. Sprinkle with chopped fresh basil and serve.

YIELD:

• This recipe yields approximately 6 servings.

SPECIAL INSTRUCTIONS:

• Use kosher salt for best results when salting the eggplant.
• Choose an oven-safe nonstick skillet for an easy transition from stovetop to oven.

TIPS:

• Consider substituting different pasta shapes for the ziti, adjusting cooking times as needed.
• To add extra flavor, you can incorporate fresh herbs such as thyme or rosemary into the dish.
• Serve this one-pan delight with a side of mixed greens or a crisp Caesar salad for a well-rounded meal.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 450
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Carbohydrates: 47g
• Fiber: 8g
• Protein: 17g
• Sodium: 690mg

In conclusion, this one-pan eggplant Parmesan recipe offers a simpler and quicker alternative to the traditional dish while retaining its delightful flavors and textures. By incorporating roasted red peppers and fire-roasted tomatoes, the sauce becomes bold, sweet, and slightly smoky. The microwaved and sautéed eggplant adds a hearty element without compromising its texture. With the pasta cooked directly in the sauce, the flavors meld together seamlessly. Topped with gooey melted mozzarella and a crunchy panko crust, each bite provides a harmonious combination of taste and texture. This recipe allows for versatility by substituting different pasta shapes while maintaining the same delicious results. With minimal cleanup and a satisfying outcome, this one-pan eggplant