Our organic spicy Arrabbiata sauce, using air-dried Calabrian chili peppers and Sicilian Corleonese tomatoes, is an easy way to add some heat to any dish. Give this spicy deconstructed eggplant parmesan a try! It's a house favorite and is guaranteed to impress!

DECONSTRUCTED EGGPLANT PARM 

SERVES 4

Prep time: 30 minutes; Cook time: 35 minutes

INGREDIENTS

DIRECTIONS

1. Put the eggplant into a colander and mix in salt (this will remove some of the water from the eggplant). Let sit for 30 minutes. Preheat oven to 400 degrees F.
2. While you wait, toast the breadcrumbs in a pan over medium heat until golden brown, about five minutes. Transfer to a bowl.
3. Rinse the salt off the eggplant and then dry the eggplant using a cloth or paper towel.
4. Toss the olive oil and eggplant to coat. Roast the eggplant for 20 minutes. Begin boiling your salted pasta water about halfway through this first roast.
5. Flip the eggplant and roast for 10 more minutes.
6. Add Bona Furtuna Penne pasta to boiling water and cook for 8 minutes until al dente.
7. Pour Bona Furtuna Arrabbiata sauce into large sauce pot or pan and warm over medium heat.
8. When finished, add the roasted eggplant, drained Penne pasta, and 1/4 cup of the pasta water to the Arrabbiata sauce. Mix the ingredients together until pasta is coated with sauce.
9. Your pasta is now ready to be served! Top with fresh basil, fresh mozzarella, and the toasted breadcrumbs. Add a drizzle of Bona Furtuna Biancolilla Centinara Olive Oil.
10. Mangiamo.