Roasted Eggplant Pasta with Goat Cheese

Who doesn’t love Eggplant Parmesan? This recipe reminds me of just that, without all of the frying and breading! You cannot see the eggplant in this dish, but trust me, you certainly can taste it. The goat cheese crumbled on top adds a nice creamy texture!

Ingredients:

* 2 small, firm eggplants, peeled and cut into 1 inch cubes
* 1/2 cup plus 2 tablespoons olive oil
* Salt and freshly ground pepper
* 6-8 garlic cloves, cracked from the skins
* 1 lb penne rigate pasta
* 1 medium onion, finely chopped
* 1 28 oz can crushed tomatoes
* 20-25 fresh basil leaves, shredded
* 2 cups Goat Cheese, crumbled

Let's cook! Turn on the oven to 425F while you cut up the eggplant and crack the garlic. Place the garlic and eggplant on a baking sheet (you may need two). Brush the eggplant and garlic with 1/2 cup olive oil then lightly add salt and pepper. Roast for 18-20 minutes.

Cook your pasta according to package directions. While the eggplant is roasting and the pasta is cooking, chop up the onion and basil. Here is a trick I use when cutting fresh basil. I gather several leaves together and roll them up. Then slice. You have nice little strips of basil when you are finished.

Ok! Heat a large skillet over medium heat, add 2 tablespoons of olive oil and sauté the onions. Meanwhile, the eggplant should be finished. Take it out and place it into a food processor and process into a smooth paste. Add the paste to the onions and stir in the tomatoes. Adjust salt and pepper as needed and heat the tomatoes. Right before serving, stir in the basil then top with the goat cheese. Enjoy!