Recipes Baked Eggplant Parmesan Penne 4.0 (738) 1 Review Served over pasta, this deconstructed take on Eggplant Parmesan swaps the usual fried eggplant for a sautéed version. Whole-wheat pasta can be used for more fiber. Slideshow: Vegetarian Main Courses By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 1 hrs Yield: 6 Ingredients 2 tablespoons extra-virgin olive oil 1 large sweet onion, finely chopped Kosher salt One 1 1/4 pound eggplant, cut into 1/2-inch dice 4 garlic cloves, minced 1/4 teaspoon crushed red pepper 3 cups marinara sauce 1 pound penne rigate 1/2 cup lightly packed basil leaves, torn Freshly ground pepper 4 ounces fresh mozzarella, cut into 1/2-inch dice 1/4 cup finely grated Parmigiano-Reggiano cheese 1/4 cup panko (Japanese bread crumbs) Directions In a large saucepan, heat the oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the eggplant and 1/4 cup of water and cook, stirring occasionally, until the eggplant is tender but not falling apart, about 10 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes. Stir in the marinara sauce and cook, scraping up any browned bits from the bottom of the pan, until hot, 3 to 5 minutes. Meanwhile, preheat the broiler and position the rack 8 inches from the heat. In a large saucepan of boiling salted water, cook the penne until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water and the basil to the sauce; season with salt and pepper. Scrape the pasta into a large oval or a 9-by-13-inch baking dish. Scatter the mozzarella over the pasta followed by the Parmigiano and the panko. Broil the pasta for 3 to 5 minutes, until the cheese is melted and the panko is lightly browned. Serve hot. Notes One Serving: 512 cal, 10 gm fat, 3.9 gm sat fat, 89 gm carb, 16 gm fiber, 23 gm protein. Rate it Print