Penne with Piccata of Eggplant

(330 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 4 people

πŸ“ Ingredients

8 Tomatoes dried
1 bunch Basil
2 Garlic cloves
500 grams Penne
1 bunch Spring onion
some Salt and pepper colorful or black from the mill
5 tablespoons Olive oil
2 tablespoons Capers
1 Eggplant
50 grams Grana Padano freshly grated
2 Eggs
2 tablespoons Flour

🍽 Instructions

Peel the garlic cloves and chop finely.

Rinse the basil, shake dry and pluck the leaves from the stems, roughly shredding larger leaves. Roughly chop the sun-dried tomatoes.

Clean and rinse the scallions and cut them into 2 to 3 cm pieces.

Cook the penne in plenty of boiling, lightly salted water until al dente and then drain. In the pasta pot, heat 2 tablespoons of olive oil and sautΓ© the chopped garlic along with the scallion pieces, capers and tomatoes. Then fold in the penne and basil. Clean the eggplant, rinse, pat dry, cut into 1 cm slices, salt, pepper and dust with the flour.

Beat the eggs with the freshly grated Grana Padano and coat the eggplant slices in it. Heat 3 tablespoons of olive oil in a large frying pan and fry the breaded eggplant slices in batches for about 2 minutes until golden, then drain on paper towels and arrange on plates with the penne mix.

📊 Nutrition Facts

Nutritional values per serving:

9 g
4 g
32 g

📝 Recipe Overview

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