Eggplant Parmesan Pasta

1. Toast the Panko

Warm up a splash of olive oil in your skillet over medium heat. Sprinkle in your panko bread crumbs and let them toast, stirring occasionally until they're golden. Scoop them out and set them aside.

2. Cook the Onions and Garlic

Add another drizzle of olive oil to the skillet and the finely chopped onions. Stir until they soften and turn translucent. Add the minced garlic and cook for 30 seconds.

3. Brown the Eggplant

Add the cubed eggplant to the skillet. Coat with the remaining olive oil and season with salt and pepper. Cook for about 8 minutes, stirring occasionally until the pieces are tender and bronzed.

4. Make the Sauce

Stir in the tomato paste to the eggplant mixture and cook until it starts to caramelize. Add the hand-crushed canned tomatoes, the whole basil sprig, and a whisper of oregano. Add a splash of water and bring to a simmer. Cover and let it simmer for about 15 minutes.

5. Cook the Pasta

Boil the pasta in salted water according to the package's al dente instructions. Reserve a cup of the pasta water before draining.

6. Combine Pasta and Sauce

Combine the drained pasta with the eggplant sauce in the pot, adding reserved pasta water as needed. Stir gently for a few minutes until the pasta is coated with the sauce. Stir in most of the coarsely chopped basil.

7. Finish with Toppings

Serve the pasta hot, topped with fresh mozzarella slices. Sprinkle with the toasted panko-Parmigiano-Reggiano mixture and a final scatter of basil.