Silky Eggplant & Tomato Pasta with Crispy Breadcrumbs
Ingredients
- 1 largeeggplant (about 1.5 pounds)
- ⅓ cupolive oil
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 teaspoondried oregano
- 1 poundpasta (any short shape)
- ½ cupfresh basil
- ¾ cuppanko breadcrumbs
- ½ cupparmesan cheese
Prep
- 01
Cut the eggplant into 3/4-inch cubes (no need to peel).
- 02
Mince 4 cloves garlic.
- 03
Chop or tear 1/2 cup fresh basil into loose pieces.
- 04
Grate or shred 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil for the pasta.
- 02
While water heats, warm 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the diced eggplant in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden, then stir and continue cooking until very soft and lightly browned, about 8-10 minutes total. Transfer to a plate.
- 03
Add 1 tablespoon more oil to the same skillet. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 04
Pour in the crushed tomatoes. Stir in the cooked eggplant, oregano, salt, and black pepper. Bring to a simmer and let bubble gently for 10-12 minutes, stirring occasionally, until the sauce is rich and thickened. Taste and adjust seasoning.
- 05
Meanwhile, cook the pasta according to package directions. Drain, reserving 1 cup pasta water.
- 06
In a small skillet, heat the remaining 2 tablespoons oil over medium heat. Add the panko breadcrumbs and cook, stirring often, until golden and crispy, about 3-4 minutes. Season lightly with salt.
- 07
Toss the drained pasta with the eggplant tomato sauce, adding a splash of pasta water if it looks dry. Divide among bowls, top with crispy breadcrumbs, shredded basil, and a pinch of parmesan. Serve immediately.
Spice Tips
For subtle warmth, the red pepper flakes are already included. If you like more heat, add another 1/4 teaspoon to the sauce or finish with fresh red pepper flakes at the table. A splash of red wine (1/4 cup) stirred in with the tomatoes adds deeper, more savory notes.
The eggplant becomes buttery and almost meat-like when cooked this way. For deeper flavor, use San Marzano tomatoes if you have them. The recipe easily feeds 4 with hearty appetites or 5 with sides.