If you’re thinking about trying this wonderful vegetable, but not quite sure if you’re ready to commit, then try this no fail Eggplant Pasta recipe!
Why this eggplant pasta recipe is no fail:
- You already love pasta.
- Even tomato-haters like tomato sauce.
- You can add in cheese- and who doesn’t like cheese?
And more importantly, adding in eggplant only makes this recipe better: You’ll be cutting down on carbs (eggplant will reduce how much pasta you need), and you’ll be amping up the nutrient content with benefits such as fiber, Vitamin B1 (also known as thiamine), and minerals such as copper and magnesium.
It’s August and eggplant is now officially in season! Be sure not peel your eggplant, as that dark purple skin contains phytonutrients: anthocyanin and nusanin. Nusanin has been shown to help protect your brain lipids and fight off free radicals- which cause cancer.
There are multiple varieties of eggplant to choose from. One variety of eggplant, called Black Magic, has been shown to contain 3 x the amount of phytonutrients!
- 1 Eggplant
- Fresh Pasta
- Tomato Sauce
- Cheese (parmesan or mozzarella)
- Preheat oven to 375.
- Slice eggplant into thins slices (1/4 inch or less)
- Spread eggplant onto a baking pan (Sprayed with oil or lined with parchment paper)
- Cook the eggplant 30 minutes at 375.
- Cook the pasta. Plan to serve 1/2 c cooked pasta per person.
- Heat up tomato sauce.
- When eggplant is finished cooking, remove from oven and carefully slice into triangles.
- Place 1/2 c cooked pasta into bowl, fill the rest of the bowl with eggplant, pour on sauce.
- Garnish with cheese and basil.
- For best results, use a fresh pasta found in the refrigerated section and a high quality tomato sauce.