Oven-Baked Penne With Eggplant

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Sea salt

3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1/3 cup grated caciocavallo or pecorino

4 garlic cloves, peeled and thinly sliced

1 Spanish onion, chopped in 1/4 inch dice

Salt and pepper

2 cups basic tomato sauce, recipe follows

1/2 cup fresh bread crumbs

1 pound penne or other short pasta

1/2 medium carrot, finely shredded

4 sprigs fresh basil, roughly torn

2 pounds eggplant, sliced 1/2-inch thick


1/4 cup extra-virgin olive oil

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