Baked Eggplant Parmesan Penne

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, finely chopped
• Kosher salt
• One 1 1/4 pound eggplant, cut into 1/2-inch dice
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 3 cups marinara sauce
• 1 pound penne rigate
• 1/2 cup lightly packed basil leaves, torn
• Freshly ground pepper
• 4 ounces fresh mozzarella, cut into 1/2-inch dice
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1/4 cup panko (Japanese bread crumbs)

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