Penne with Eggplant and Mozzarella Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated March 21, 2019
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In a twist on Pasta Alla Norma, penne is topped with eggplant, mozzarella, basil, and a light tomato sauce.

Recipe Details

Penne with Eggplant and Mozzarella Recipe

Active20 mins
Total60 mins
Serves4 servings

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  • 3 tablespoons olive oil
  • 1 eggplant, cut into 1/4-inch dice
  • 1 28-ounce can tomatoes
  • 1 teaspoon dried red chili flakes
  • 8 ounces mozzarella
  • 1/4 cup chopped fresh basil leaves
  • 1 pound penne pasta
  • Salt
  • Pepper

Directions

  1. Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.

  2. Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.

  3. If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.

  4. Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.

  5. Divide pasta among plates, garnishing each with basil and a mozzarella heart.

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