Skillet eggplant with San Marzano Tomatoes and penne
This recipe is so old school Italian skillet eggplant with San Marzano Tomatoes and penne.
You’ll need:
- 1 eggplant sliced into 1/2″ slices
- 1-28 can San Marzano tomatoes crushed by hand
- 4-garlic cloves sliced
- Olive oil
- 1/2 onion sliced thin
- Salt
- Red pepper flakes
- Penne pasta
- Grated pecorino Romano cheese
Directions:
- Heat 1/4 cup of olive oil in a large skillet 12″
- Salt n pepper the eggplant slices then fry in the skillet on each side for 3-5 minutes. Then remove to a paper towel lined plate
- Add the garlic and onion, pinch of salt and 1/2 tsp of red pepper flakes, sauté for 2-minutes.
- Add the tomatoes and all the juice, on a medium heat cook this for 10 minutes, uncovered.
- Add the eggplant slices back to the skillet, cover with the sauce. Lower to a low simmer and cover.
- Allow this to simmer covered for 15 minutes.
- Remove from the heat and leave covered.
- Cook your pasta 2-minutes short of recommended time,
- Carefully remove the eggplant slices to a plate.
- Strain your pasta and add to the sauce and turn the heat to medium and finish cooking your pasta for 2-minutes folding into the sauce.
- Plate the pasta and top with a eggplant slice, grated cheese and a drizzle of olive oil.
Daniel Mancini
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