| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 serving |
Ingredients
- 2 tablespoons salted butter
- 1 cup seasoned panko breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 medium eggplant, cut into medium dice
- 1 small yellow onion, thinly sliced
- 1 teaspoon kosher salt
- Two 14.5-ounce cans stewed tomatoes
- 12 ounces casarecce pasta
- 2 cups chicken stock
- 1/2 teaspoon red pepper flakes
- 8 to 10 fresh basil leaves, plus more for garnish
- 1 cup freshly grated Parmesan, plus more for serving
- 1/2 cup mozzarella pearls
- Chopped fresh parsley, for garnish
Instructions
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 12 g |
| Sugar | 16 g |
| Protein | 36 g |
| Cholesterol | 55 mg |
| Sodium | 1465 mg |
Reviews
I made a vegan version of this! It was delicious and will be making it again!
This was good but felt like it was missing something. I might try it again but will add some ricotta. Bread crumbs gave it a nice crunch. Don’t skip them.
Very good! I didn’t think the fresh cheese was necessary but I will definitely make many times again!
I use fire-roasted diced tomatoes for a little extra and we love the breadcrumbs on top!
Had been looking forward to making this since watching Ree in action, and was very pleased with the results. Used fresh tomatoes and added some toasted tofu and diced chicken sausage (stuffed with feta and basil). The seasoned panko crumbs were a great finish. A meal in one, with only one pan to wash!
I cut my eggplant a little too small and it mostly disappeared into the sauce, but still delicious. I also had fresh plum tomatoes, so I used those instead of canned.
I made this last night, but I used chicken instead of eggplant. It was amazing! Cheesy goodness!!
This has become one of my go-to weeknight meals, with a few alterations. I add ground beef to make it more filling and leave out the breadcrumbs and mozzarella. It’s super yummy—the perfect comfort food!
This was pretty good! I loved the toasted breadcrumbs! I skipped the onion and would use diced tomatoes next time as I didn’t like the stewed tomatoes.
I’ve had a few Food Network fails recently but this one is finally a success! I love eggplant parmesan so I had to give this so-called easy recipe a try and definitely was easy. Probably took longer for me to do it but always does for the first recipe.. instead of using the stewed tomatoes I used a can of diced tomatoes with garlic oregano and basil for some flavor and we had a ton of tomatoes from gardening so I just chopped up a few and threw those in there, and used penne noodles. Otherwise I followed the recipe as is. Loved there breadcrumbs. I will make this again!