Eggplant Parm One Pot Pasta
Ingredients
- 2 tablespoons salted butter
- 1 cup seasoned panko breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 medium eggplant, cut into medium dice
- 1 small yellow onion, thinly sliced
- 1 teaspoon kosher salt
- Two 14.5-ounce cans stewed tomatoes
- 12 ounces casarecce pasta
- 2 cups chicken stock
- 1/2 teaspoon red pepper flakes
- 8 to 10 fresh basil leaves, plus more for garnish
- 1 cup freshly grated Parmesan, plus more for serving
- 1/2 cup mozzarella pearls
- Chopped fresh parsley, for garnish
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