Roasted Eggplant Pasta with Parmesan Breadcrumbs - Alison Roman

Name: Roasted Eggplant Pasta with Parmesan Breadcrumbs - Alison Roman
Ingredients: 1 ½–2 pounds globe eggplant (about 2), sliced ¼–½” thick; ½ cup plus 4 tablespoons olive oil , divided; 1 cup panko breadcrumbs; ¼ cup Parmesan or Pecorino , plus more for grating; ½ cup chopped parsley, chives, oregano , or a combo of all; Kosher salt; Freshly ground black pepper; 4 cloves garlic , thinly sliced; 8 oz. sungolds or cherry tomatoes , halved if large; 1–2 tablespoons tomato paste, harissa paste, or gochujang; Crushed red pepper flakes (optional); 12–16 oz. dried pasta such as calamarata, rigatoni, ziti, paccheri, or any short, tubular shape

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This is not necessarily a quick recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are...

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Ingredients

1 ½–2 pounds globe eggplant (about 2), sliced ¼–½” thick
½ cup plus 4 tablespoons olive oil , divided
1 cup panko breadcrumbs
¼ cup Parmesan or Pecorino , plus more for grating
½ cup chopped parsley, chives, oregano , or a combo of all
Kosher salt
Freshly ground black pepper
4 cloves garlic , thinly sliced
8 oz. sungolds or cherry tomatoes , halved if large
1–2 tablespoons tomato paste, harissa paste, or gochujang
Crushed red pepper flakes (optional)
12–16 oz. dried pasta such as calamarata, rigatoni, ziti, paccheri, or any short, tubular shape