d Skillet eggplant with San Marzano Tomatoes and penne | MamaMancini's Original Family Recipe

Skillet eggplant with San Marzano Tomatoes and penne

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:

  1. Heat 1/4 cup of olive oil in a large skillet 12″
  2. 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
  3. Add the garlic and onion, pinch of salt and 1/2 tsp of red pepper flakes, sauté for 2-minutes.
  4. Add the tomatoes and all the juice, on a medium heat cook this for 10 minutes, uncovered.
  5. Add the eggplant slices back to the skillet, cover with the sauce. Lower to a low simmer and cover.
  6. Allow this to simmer covered for 15 minutes.
  7. Remove from the heat and leave covered.
  8. Cook your pasta 2-minutes short of recommended time,
  9. Carefully remove the eggplant slices to a plate.
  10. 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.
  11. Plate the pasta and top with a eggplant slice, grated cheese and a drizzle of olive oil.

 

Daniel Mancini

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