Baked Penne with Eggplant
Garofalo
Kosher salt
8 ounces Garofalo* organic penne
1¾ cups shredded scamorza cheese
or mozzarella, divided (see note)
3 tablespoons extra-virgin olive oil
1 cup ricotta
1 garlic clove, smashed
1 medium-sized eggplant (about
12 ounces), cut into ¼-inch pieces
½ cup grated Parmigiano-Reggiano
1 28-ounce can whole plum tomatoes,
crushed in a bowl with their juices
¼ cup sliced basil leaves
Bring a large pot of well-salted water to a boil over high heat. Drop in pasta and
cook until just tender, 6 minutes. Drain the pasta and set aside.
Heat oil in a 12-inch skillet over medium heat. Add garlic and cook until lightly
golden and the oil is fragrant, 1-2 minutes. Discard the garlic. Add eggplant and
a pinch of salt and cook until just tender and lightly browned, 4-6 minutes.
Chef’s Choice 105
