Eggplant Parmesan with Brown Butter Basil & Cherry Tomato Pasta

Eggplant Parmesan with Brown Butter Basil & Cherry Tomato Pasta

Yum! The flavors of summer all in one beautiful, bountiful dish. I recently received a new set of pasta makers for our kitchenaid mixer as a wedding present (thank you!), so I decided to test them out for supper the other night. Homemade noodles are just so much tastier than store-bought, in my opinion. One thing I am still learning in my quest to make whole, real food for our family is the desired thickness for simple pasta dishes like this. I am beginning to realize that the thinner you can make them, the better! They just get bigger when you cook them. These noodles were just about perfect for what I was picturing. If you cannot or do not want to make homemade noodles, you can simply use any fettuccine.

Ingredients & Recipe |

  • 1 homemade pasta recipe, or 1 lb fettuccine noodles

  • 8 tbsp butter

  • 4 small-medium eggplants, sliced

  • 1/2 cup panko bread crumbs

  • 1/4 cup grated parmesan cheese

  • salt and pepper to taste

  • 6 cups cherry tomatoes

  • 2 tbsp balsamic vinegar

  • 2 cloves garlic, minced

  • 1/3 cup fresh herbs chopped; thyme, oregano, and parsley

  • 1/3 cup fresh basil, chopped

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

  2. Make the pasta dough and let rise 10 minutes.

  3. Toss the eggplant slices with 2 tbsp melted butter. Mix the bread crumbs, parmesan, salt, and pepper. Dip the butter-covered eggplant in the bread crumb mixture until fully coated. Place on the baking sheet.

  4. Bake for 20 minutes or until browned and crispy.

  5. Meanwhile, in a dutch oven or roasting pan, toss together the whole cherry tomatoes, 4 tbsp butter, balsamic vinegar, garlic, herbs, and basil. Roast in the oven 15-20 minutes or until the tomatoes collapse and release their juices.

  6. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Strain and add the noodles to the dutch oven. Gently toss to combine.

  7. Top with the eggplant parmesan and serve!

This dish makes a LOT of food. If you are making a meal for two, I would recommend halving most of the ingredients. If you like leftovers, then I suggest diving in! Using local, fresh ingredients always makes everything better. Our ingredients were all sourced from our garden - eggplant, cherry tomatoes, and herbs. A delicious summer supper!

xoxo Kayla

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