Preheat oven to 425˚F. Halve each eggplant lengthwise. Using sharp knife, score cut sides 1/2-inch deep in crisscross pattern; brush with 1 tbsp oil. Sprinkle with salt and pepper.
Place eggplants, cut sides down, on foil-lined baking sheet. Bake for 20 to 25 minutes or until tender. Let stand for about 5 minutes or until cool enough to handle.
Meanwhile, in large pot of boiling water, cook pasta for about 10 minutes or until almost cooked; drain and set aside.
Using spoon, scoop out center of each eggplant, leaving 1/4-inch border to create shells for stuffing. Chop eggplant pulp.
Heat remaining oil in large skillet set over medium heat; cook onion and garlic for about 5 minutes or until starting to soften. Stir in tomato paste; cook for 1 minute. Stir in chopped eggplant, tomatoes and chili flakes; bring to boil.
Reduce heat to medium-low. Simmer for 10 to 12 minutes or until sauce is thickened and almost no liquid remains. Add pasta, tossing until heated through and coated in sauce. Stir in 1/4 cup basil.
Scoop pasta mixture into eggplant shells. Sprinkle mozzarella and Parmesan over top. Broil for 2 to 3 minutes or until golden and cheese is melted. Garnish with remaining basil.
Be sure to cook eggplant until very tender. When eggplant is under-cooked, it has an unpleasant spongy texture.
A Pasta Fits original recipe.
Penne alla Norma Stuffed Eggplant
Amount Per Serving
Calories 300Calories from Fat 90
% Daily Value*
Saturated Fat 2.5g16%
* Percent Daily Values are based on a 2000 calorie diet.