Eggplant Parmesan Pasta

Eggplant Parmesan Pasta combines the rich flavors of baked eggplant with hearty pasta, creating a comforting and satisfying vegetarian dish. Topped with melted cheese and fresh herbs, it's a delightful twist on a classic Italian favorite.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Eggplant - 1 medium-sized (about 250 grams)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Crushed tomatoes - 400 grams (1 can)
• Dried oregano - 1 teaspoon
• Fresh basil - 1/4 cup, chopped
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 50 grams, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the eggplant slices and sprinkle with salt and pepper.
4. Bake the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
5. While the eggplant is baking, cook the pasta according to package instructions until al dente. Drain and set aside.
6. In a large skillet, heat the remaining tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
7. Add the crushed tomatoes and dried oregano to the skillet, stirring to combine, and let it simmer for 5-7 minutes.
8. Once the eggplant is done, chop it into bite-sized pieces and add it to the tomato sauce along with the chopped basil.
9. Combine the cooked pasta with the eggplant-tomato sauce, mixing well to coat the pasta evenly.
10. Transfer the pasta mixture to a baking dish, top with shredded mozzarella and grated Parmesan cheese.
11. Bake in the oven for an additional 10 minutes, or until the cheese is bubbly and golden.
12. Remove from the oven, let it cool for a few minutes, and serve hot, garnished with extra basil if desired.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 7 g
• Sodium: 750 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Provides antioxidants from eggplant and tomatoes, supporting overall health.

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