Crispy Eggplant over Penne Marinara
with Mozzarella & Italian Herbs
- Milk
- Wheat
Classic Italian restaurant vibes abound in this impressive meal. You'll fry breaded eggplant slices until crisp and golden brown, then top with a crown of melty mozzarella and serve atop tangy-savory penne marinara. You may want to break out the red-checkered tablecloth and candlesticks, because this hearty dish deserves them!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Graffiti Eggplant
1 unit
Crushed Tomatoes
6 ounce
Penne Pasta
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil.
Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. (Reserve pot.)
While pasta cooks, wash and dry produce.
Trim rounded sides of eggplant; slice lengthwise into ¾-inch-thick planks (we got four flat planks; eight planks for 4). Season all over with salt and pepper. Sprinkle with flour to evenly coat. TIP: For more tender eggplant, peel before seasoning.
In a shallow bowl, whisk together sour cream and 2 TBSP water (4 TBSP for 4 servings).
Add panko to a separate shallow bowl.
Working one piece at a time, press eggplant into sour cream mixture until coated on both sides, then press into panko, pressing firmly to adhere.
Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, carefully add eggplant. Cook until golden brown, 1-3 minutes per side. TIP: Fry in batches if necessary, adding more oil as needed between batches.
Transfer eggplant to a foil-lined baking sheet; immediately season with salt. Evenly sprinkle eggplant with half the Italian Seasoning and half the mozzarella (you'll use more later).
Bake on top rack until cheese is melted and beginning to brown, 2-3 minutes.
Heat a drizzle of olive oil in pot used for pasta over medium heat. Add crushed tomatoes, garlic powder, remaining Italian Seasoning, ¾ cup reserved pasta cooking water, and ¼ tsp sugar (1¼ cups reserved pasta cooking water and ½ tsp sugar for 4 servings). Bring to a simmer, then reduce heat to low. Simmer, whisking occasionally, until sauce has slightly thickened, 3-5 minutes.
Remove pot from heat; stir in drained penne, remaining mozzarella, and 1 TBSP butter (2 TBSP for 4 servings). Toss until pasta is evenly coated. (If needed, add more reserved pasta cooking water a splash at a time until everything is coated in sauce.)
Taste and season with salt and pepper if desired.
Divide pasta between shallow bowls and top with eggplant. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy eggplant, but some found the marinara sauce bland and watery. Consider adding more herbs or spices for depth 🍲.
- Ease of prep: Several noted it was time-consuming and messy to fry the eggplant. Some suggested baking or air frying instead for easier preparation.
- Suggestions: Peel the eggplant before breading for better texture. Add tomato paste or extra seasonings to boost the sauce's flavor.
- Portions: Some felt the eggplant serving was too small. Consider including a larger eggplant or adding a side salad.
- Texture: For crispier eggplant, try slicing it thinner or cooking longer. A few recommended using egg instead of sour cream for better breading adhesion.
Reviews from our home cooks
Yum!!! It was so fun to make this recipe! I've never eaten eggplant before, and I really enjoyed it! I liked that I made my own sauce too! I may have overcooked the eggplant (it was quite mushy under the crispy breading), but it was still great! The only thing I would change would be using Parmesan instead of mozzarella. Then it would truly be eggplant Parmesan (plus I think Parmesan would provide more flavor than mozzarella)
I liked this but honestly could have done without the crisp. The crispy explant would have been amazing paired with another side but with the marinara I think I would have preferred it skillet grilled. It was a little dry and carb heavy with the additional of breadcrumbs on the eggplant.
Loved the idea of breading eggplant with sour cream and water before the flour and panko. Delicious recipe overall, topping the pasta with the crispy eggplant.
I love the crispy egg plant. I like the technique of dipping it in sour cream then panko. Worked like a charm. Thanks.
This was outstanding. Eggplant held its firmness still tender and crispy (cooked in airfryer instead of suggested method)
The eggplant was skimpy in size, barely enough for two small servings. The marinara pasta was excellent. Overall, a good dish.
It was good. The eggplant was a bit lackluster. The sauce surprisingly complex for something so simple. But the cheese? C'mon. Half the point of oil fried eggplant + marinara is the melted cheese! Quadruple it, at least.
I have never made my own eggplant parm before, it's a favorite but I've been afraid to try! This recipe was easy and delish!
Delicious meal! This was my first experience with eggplant. I loved how easy it was to prepare and how amazing it tasted.
Made the pasta and sauce very good, but maybe more veggies. Frying up the eggplant with tomato sauce and mozzarella. Very good and hearty meal.
