Pasta Al Forno | America's Test Kitchen

Ingredients

• 2 slices hearty white sandwich bread , torn into pieces
• 2 cups shredded Italian cheese blend
• 3 tablespoons olive oil
• 4 garlic cloves , minced
• 1 medium eggplant (about 1 pound), cut into 1/2-inch pieces
• Salt and pepper
• 1 onion , chopped fine
• 1 (28-ounce) can diced tomatoes
• 1/2 cup finely chopped fresh basil
• 12 ounces rotini pasta