roasted eggplant pasta

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

Directions

• Preheat your oven to 425°F. Arrange eggplant in an even layer on a sheet tray (two if you have them), season with salt and pepper, and drizzle with ½ cup of the olive oil. Flip the eggplant, and season with salt and pepper on the other side. Roast eggplant for 30–45 minutes, flipping the eggplant halfway through cooking, until everything is deeply browned on both sides.*
• Meanwhile, heat 2 tablespoons olive oil in a large skillet (or shallow, heavy bottomed pot like a dutch oven) over medium heat. Add breadcrumbs and season with salt and pepper. Toast, tossing occasionally, until the breadcrumbs are gorgeously golden brown, like individual little pieces of toast, about 5–7 minutes. Add ¼ cup cheese of your choosing and toss to coat, letting it melt into the crumbs (don’t worry if it clumps up) and toss another minute or two. Remove from heat and transfer to a small bowl. Add two or three tablespoons of chopped herbs, toss and set aside.
• Wipe out the pot or skillet of any crumbs and add remaining 2 tablespoons of olive oil. Add the garlic and cook, stirring occasionally, until softened and nicely toasted, 3-5 minutes. Add tomatoes, tomato paste and crushed red pepper flakes, if using. Season with salt and pepper and cook, stirring occasionally, until the tomatoes burst and the tomato paste turns dark brick red, another 3–5 minutes. Remove from heat and wait for your eggplant to finish roasting.
• Once your eggplant is where you want it, add it all to the skillet, stirring it in so it melts into the tomatoes. It will look a little dry at first, but know you’re going to add a bunch of pasta water which will give you more of a “sauce.”
• Meanwhile, bring a large pot of salted water to a boil. Cook pasta of your choosing until just before al dente. Save 2 cups of pasta water and drain the rest.
• Add the pasta and 1½ cups pasta water to your pot or skillet and cook over medium heat. Keep tossing and stirring, until the sauce goes from watery to thick and almost creamy (it happens quickly), 3–5 minutes. Each piece of pasta should be beautifully coated and perfectly cooked. Add more pasta water if you need it, seasoning with salt and pepper as you go.
• Divide pasta among bowls and top with breadcrumbs, more herbs, and more cheese to serve.

*Roasting eggplant isn’t hard, but it is inconsistent—more so than any other vegetable maybe. Depending on your oven, the eggplant itself, and what your definition of ½-inch is, it could take anywhere from 40 to even 60 minutes. I’ve roasted eggplant at “425°F” in several different ovens and somehow, it is never the same. The only tip I have is to really roast it until it’s very, very browned, adding more oil if you think it needs it (this will help it brown vs. look white and dehydrated). Well-roasted eggplant is the single most important, make-or-break part of this recipe.