0 from 9 votes
Skinny Eggplant Parmesan Pasta
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 515 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Italian , American
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)
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).