Baked Eggplant Pasta

Baked Eggplant Pasta is a delightful low-carb dish that combines roasted eggplant with savory marinara sauce and melted cheese, creating a hearty yet healthy meal. This French-inspired recipe is perfect for anyone looking to enjoy pasta without the carbs.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Marinara sauce - 200 ml
• Parmesan cheese - 50g, grated
• Mozzarella cheese - 100g, shredded
• Fresh basil - 5g, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking tray.
3. Drizzle olive oil over the eggplant slices and season with salt and black pepper.
4. Roast the eggplant in the preheated oven for 20 minutes until tender and slightly golden.
5. While the eggplant is roasting, heat a saucepan over medium heat and add a bit of olive oil.
6. Sauté the minced garlic for 1-2 minutes until fragrant, then add the marinara sauce and simmer for 5 minutes.
7. Once the eggplant is done roasting, reduce the oven temperature to 180°C (350°F).
8. In a baking dish, layer half of the roasted eggplant, half of the marinara sauce, half of the Parmesan, and half of the mozzarella.
9. Repeat the layers with the remaining eggplant, sauce, and cheese.
10. Bake in the oven for an additional 15 minutes or until the cheese is bubbly and golden.
11. Remove from the oven, sprinkle with fresh basil, and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 750 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health and keeping you full longer.

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