Meatless Monday Deconstructed Eggplant Parm
- 1 medium eggplant, cut into 1-inch cubes
- 1 Vidalia or Spanish onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 cups marinara sauce or tomato puree
- 1 plum tomato, seeded and diced
- 1 pound rigatoni
- 10 basil leaves, torn
- ½ pound perlinis (or chopped fresh mozzarella)
- ¼ cup panko breadcrumbs
- ¼ cup finely grated Parmesan
- Produce
- Basil, leaves (10)
- Eggplant, medium (1)
- Marinara sauce or tomato puree (2 cups)
- Plum tomato (1)
- Vidalia or spanish onion (1)
- Cooking & Baking
- Garlic cloves (2)
- Red pepper flakes (1/4 teaspoon)
- Pasta & Grains
- Rigatoni (1 pound)
- Bread & Baked Goods
- Panko breadcrumbs (1/4 cup)
- Dairy
- Parmesan (1/4 cup)
- Other
- ½ pound perlinis (or chopped fresh mozzarella)
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Published October 18, 2010 (2 years ago).
10 people saved this recipe.
