Crispy Eggplant Parm Pasta Bake

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 4-6 servings

Ingredients:

• 3/4 lb. Bona Furtuna Fusilli or other short cut pasta

• 1 jar of Bona Furtuna Basil Marinara Pasta Sauce (680 ml)

• 1 large eggplant

• 1 cup all purpose flour

• 3 eggs

• 1-2 cups seasoned panko breadcrumbs

• 1/2 cup olive oil (plus more as needed)

• 2 cups whole milk mozzarella, shredded

• 8 oz. smoked Scamorza or provolone, cubed

• 1 tbsp. parsley, finely chopped

  
  

Directions:

1. Preheat oven to 375°F and bring a large pot of water to a boil.

2. Meanwhile, slice the eggplant and coat in flour, egg then breadcrumbs.

3. Add enough olive oil to cover the bottom of a large saute pan and fry the breaded eggplant over medium-high heat until golden and crispy. Set aside to cool.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente.

5. Strain the pasta and add it to a mixing bowl along with the tomato basil marinara.

6. Layer the pasta with the crispy eggplant, mozzarella and smoked Scamorza.

7. Bake in the oven for 15-20 minutes. Top with parsley and serve!