Eggplant Pasta

October 11, 2013

122

This rich, satisfying pasta dish is perfect for when you're craving the flavor of eggplant Parmesan without the hassle. Tender, meaty eggplant simmers in a delicious tomato sauce made with Parmesan and fresh basil and is served on a bed of hot spaghetti noodles. This is fantastic when you have an eggplant surplus that you need to get rid of quickly or just need a tasty, inexpensive meal.

1 tbs. olive oil
½ c. onion, diced
2 garlic cloves, chopped
3 c. eggplant, peeled and diced into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
2 (8 oz.) cans tomato sauce
¼ c. Parmesan cheese
2 tsp. dried Italian seasonings
¼ c. shredded basil leaves
1 ½ tsp. salt
½ tsp. freshly ground black
pepper
½ pound thin spaghetti, cooked
Parmesan and basil (garnish)

1.) Heat olive oil in a large saute pan over medium high-heat. Add the onions and garlic, and cook until onions are translucent. 2.) Add the eggplant, and cook for 7 minutes or until the eggplant is tender. Stir in tomatoes and tomato sauce. Cover and simmer for 5 minutes. 3.) Stir in Parmesan, Italian seasonings, basil, salt and pepper. Cook for 5 more minutes. Serve the eggplant sauce over the thin spaghetti. Garnish with Parmesan and basil.

Nutritions

Calories
266

Sodium
1381mg
57% DV

Fat
10g
16% DV

Protein
15g
30% DV

Carbs
28g
9% DV

Fiber
8g
34% DV