Eggplant Parmigiana Pasta 

Serves 2

1/2 pound fairytale eggplants

2 tablespoons olive oil

1/2 cup marinara sauce, recipe follows

1/2 pound linguini pasta

2 tablespoons chopped parsley

1 generous handful grated Parmesan, for serving

salt and pepper

Heat a large pot of generously salted water until boiling.  

Meanwhile cut the eggplants in half and heat a medium skillet with olive oil over medium high heat. Add the eggplants and sear for 2-3 minutes, until browned. Add the marinara sauce and lower the temperature. Let the sauce simmer until pasta is ready. 

Add the linguini to salted boiling water and cook according to instructions. We like to take our pasta out 1-2 minutes before the recommended cooking time so that it stays firm to the bite after being finished in the pan. Drain pasta and reserve one cup of starchy cooking water. Add pasta into the pan with the eggplant sauce and warm pasta with the sauce over medium heat. Loosen up the sauce with a couple tablespoons of cooking water if it seems to dry. Finish with parsley and season with salt and pepper to taste. Transfer pasta to dishes, topping each plate with as much Parmesan as you like. Serve immediately.



Marinara Sauce

Makes about 4 cups

2 tablespoons olive oil

1/2 cup diced onion

2 garlic cloves minced

2 (28-ounce) cans whole, peeled, tomatoes

2 tablespoons fresh oregano, leaves picked

1 small bunch fresh basil, leaves chopped

salt and pepper

Heat olive oil in a medium saucepan over medium-high heat. Add onions and garlic, and sauté until translucent and lightly browned on the edges about 5 minutes. Add the tomatoes and oregano and bring to a boil. Reduce heat and let it simmer uncovered for about 25 to 30 minutes or until thickened.

Season with salt pepper to taste and finish with basil. Serve or store in an airtight container in the refrigerator up to a week.