What's On The Menu This Week?｜Marley Spoon

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Step 1

Bring a large saucepan of salted water to a boil; cover to keep warm over low heat. Finely grate Parmesan. Trim ends from eggplant, then cut into ½-inch pieces. Coarsely chop tomatoes. Finely grate 2 large garlic cloves. In a small bowl, toss ¼ cup panko with 2 tablespoons of the Parmesan.

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3–5 minutes. Add half of the grated garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return panko to bowl; season with a pinch of salt. Wipe out skillet.

Step 3

Heat ¼ cup oil in same skillet over medium-high. Add eggplant and a generous pinch each of salt and pepper. Cook, stirring occasionally, until eggplant is browned and tender, 5–7 minutes. Add tomatoes, remaining grated garlic, and ½ cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5–6 minutes. Season to taste with salt and pepper.

Step 4

Return water to a boil and add ravioli. (If stuck together, gently pull apart only if possible without tearing. Boiling water will help separate.) Cook, stirring gently, until al dente, 3–4 minutes. Drain ravioli, then add to skillet with sauce.

Step 5

Place skillet over medium-high heat; add remaining Parmesan, in large pinches to avoid clumping. Cook, tossing to combine, about 1 minute. Season to taste with salt and pepper. Serve ravioli topped with toasted panko, and a drizzle of pesto.