eggplant-pasta-3518.jpg

Eggplant Pasta

5

by: Ginger Bear Kitchen






This recipe comes from a cookbook my mom made for me. It is a baked pasta dish with eggplant, tomatoes, garlic and parmesan cheese. The eggplant is easiest prepared by tossing with olive oil and baking at 425 degrees to brown all sides (about 10 minutes, flip and then 10 more minutes).




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ingredients

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serves: 4

1 medium eggplant, peeled and diced into 1 inch cubes

1/4 cup + olive oil

1 small onion, chopped

3 cloves garlic minced

1 28 ounce can of peeled whole tomatoes, chopped slightly

salt

pepper

1/4 cup fresh basil, chopped

1/2 cup fresh grated parmesan cheese (or asiago), plus extra for topping

1/2 pound penne (or fusilli)

Nutrition Facts
Eggplant Pasta

Servings Per Recipe: 4

Amount per Serving

Calories: 451

  • Total Fat: 18.8 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 11 mg
  • Sodium: 847.1 mg
  • Total Carbs: 63.1 g
  •     Dietary Fiber: 12.2 g
  •     Sugars: 9.8 g
  • Protein: 12.2 g
VIEW DETAILED NUTRITION

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preparation

eggplant-pasta-3518.jpg 1.  Toss eggplant with olive oil and bake at 425 degrees, browning both sides. About 10 minutes on each side.

2.  Heat oil in skillet. Add onion and garlic. Saute over medium heat until soft, about 5 minutes.

3.  Add tomatoes, salt and pepper. Break up tomatoes and simmer 15-20 minutes until liquid is reduced.

4.  Meanwhile, cook the pasta.

5.  Add basil to tomato sauce and simmer another 5 minutes.

6.  Toss cooked pasta with heated sauce and baked eggplant. Mix in cheese and bake for 15 minutes at 350 degrees.

7.  Serve with additional cheese.

Cooks' note:
I cooked this dish in a cast-iron skillet so I could put it straight into the oven, but if you don't have a skillet that can go in the oven, just place everything into a baking dish to bake.

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