I was surprised to find crispy eggplant on the menu of an Irish pub. It wasn’t the usual pub food. The crisp topping and creamy inside made a great vegetarian entrée. Here it’s served with pasta mixed with a garlicky tomato sauce.
This meal takes under 15 minutes to make with the help of a microwave oven. The pasta boils for 8 minutes while you are making the eggplant.
Any type of short cut pasta can be used.
Look for eggplants that are firm without a wrinkled skin.
Two tablespoons of tomato paste are needed. Freeze extra for another time.
Place water for pasta on to boil.
Make pasta dish.
To buy: 1 pound eggplant, 1 box penne pasta, 1 small can tomato paste, 1/4 pound grape tomatoes, 1 container minced garlic, 1 small piece Parmesan cheese, 1 container panko breadcrumbs, and 1 bunch basil
Staples: olive oil, vegetable oil spray, egg, salt and black peppercorns.