Name: Parmesan Eggplant Pasta Recipe
Total time: 30 min
Yield: 2
Cuisine: Italian

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This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta. 

How to make Parmesan Eggplant Pasta Recipe

Lisa Valente

Crawler

Italian

<p>This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta. </p>

Olive Oil,  Divided

Lemon,  1/2 zested and juiced,  1/2 cut into wedges

Salt plus 1/4 tsp. ,  divided

1 large eggplant,  sliced into thick rounds

Grated Parmesan Cheese

Red lentil or chickpea pasta,  such as rotini or penne

Large Garlic Clove,  Minced

Roasted Red Peppers

Packed baby spinach

Thinly Sliced Fresh Basil

Preheat oven to 450 degrees f. Line a large rimmed baking sheet with parchment paper.

step 1

Combine 2 tbsp. Oil, 1 1/2 tbsp. Lemon juice, and 1/8 tsp. Salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.

step 2

Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.

step 3

Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 tbsp. Oil and 1/4 tsp. Salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.

step 4

Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.

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Parmesan Eggplant Pasta Recipe

About Parmesan Eggplant Pasta Recipe:

Ingredients for Parmesan Eggplant Pasta Recipe

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