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Ingredients
  • ½ cup extra-virgin olive oil
  • ¾ cup panko bread crumbs
  • Kosher salt and black pepper
  • ½ cup finely chopped yellow onion (from 1 small onion)
  • 3 garlic cloves, minced
  • 1½ pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
  • 1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
  • ¼ teaspoon dried oregano
  • 1 pound short pasta, such as mezze rigatoni, fusilli or shells
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 8 ounces fresh mozzarella, thinly sliced and at room temperature
Steps
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