Skinny Eggplant Parmesan Pasta
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
515 kcal
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Course
Main Course, Lunch, Dinner
Skinny Eggplant Parmesan Pasta
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This skinny eggplant parmesan pasta is a flavorful, light twist on an all-time favorite. The eggplant is roasted until tender, then tossed with pasta smothered with flavourful sun-dried tomato pesto. This lovely pasta dish is light, vegetarian and gluten-free.
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Ingredients
- 4 large Japanese eggplants sliced into 1/4 inch slices totalling to 6 cups
- 1/4 teaspoon salt
- 1 pinch black pepper
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
For the sun-dried tomato pesto
- 1/4 cup sun dried tomatoes
- 2 tablespoons crushed canned tomatoes
- 1 lb fettuccine or your favorite pasta (gluten free if needed)
- Parmesan cheese for sprinkling (optional)
- chopped walnuts for sprinkling (optional)
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Notes
- I used fettuccine for this recipe but linguine would work just as well.
- Make this vegan by skipping the parmesan.
- Add extra walnut pieces for crunch (optional).
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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