Eggplant With Pasta

Ingredients

• 1 pound penne or mezzani
• 4 and 1/2 cups Italian Tomato Sauce heated
• ¼ cup olive oil
• 2 large eggs
• ½ cup flour
• 2 large firm eggplants, peeled and thinly sliced crosswise
• ¼ cup grated Romano cheese, plus more for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    546 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 19 grams protein; 67 milligrams cholesterol; 983 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat oven to 350 degrees. Set aside a large heatproof colander placed over a plate or bowl. Set aside a shallow 9-inch-by-12-inch baking dish. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well, return to the pot, and add 1 cup tomato sauce, mixing well. Set aside.
3. Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, 1/4 teaspoon salt and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl.
4. Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed.
5. Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with 3 tablespoons of the cheese, and dot with additional tomato sauce. Add half the prepared, sauced pasta, spreading it evenly, and cover with remaining eggplant slices. Sprinkle again with 3 tablespoons of the cheese and dot with tomato sauce.
6. Cover with remaining sauced pasta. Top with 3 tablespoons cheese and cover evenly with remaining tomato sauce, or up to 1 cup. Sprinkle with remaining 3 tablespoons cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbling, 30 to 50 minutes. Let it rest for a few minutes before cutting into squares for serving. Pass additional cheese separately.

1 hour 15 minutes