Baked Eggplant Parmesan Penne

INGREDIENTS

2 tbsp

extra-virgin olive oil

large sweet onion, finely chopped

Kosher salt

eggplant, cut into 1/2-inch dice

garlic cloves, minced

1/4 tsp

crushed red pepper

3 cups

marinara sauce

1 lb

penne rigate

1/2 cup

lightly packed basil leaves, torn

Freshly ground pepper

4 oz

fresh mozzarella, cut into 1/2-inch dice

1/4 cup

finely grated Parmigiano-Reggiano cheese

1/4 cup

panko (Japanese bread crumbs)