Crispy Eggplant over Penne Marinara
with Mozzarella & Italian Herbs
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Flour
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 unit
Crushed Tomatoes
1 teaspoon
Garlic Powder
1 unit
Graffiti Eggplant
½ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Penne Pasta
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• 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 3⁄4-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 1/3-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, 3⁄4 cup reserved pasta cooking water, and 1⁄4 tsp sugar (1 1⁄4 cups reserved pasta cooking water and 1⁄2 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.
