Eggplant Parmesan Pasta

If you’re a fan of Eggplant Parmesan, you’ll love this dish.

If you love easy weeknight meals, that don’t involve hours in the kitchen, this dinner is a cinch.

If you’re on the lookout for a meatless, hearty dinner option, I’ve got one for you right here. (Or you just might be a veggie lover like me.)

If you’re just looking for a yummy dinner that the whole family will enjoy, this is just the thing for you.

Pasta with tomato sauce and fresh herbs is such a quick go-to dinner, and by adding some eggplant and Parmesan cheese, it tastes so hearty and filling and very reminiscent of the delicious Eggplant Parmesan casserole. 

 

Ingredients:

1 lb pasta (rigatoni)

1-2 Tablespoons olive oil

1-2 eggplants (1- 1 1/2 lbs total)

1 onion, chopped

1 bell pepper, chopped

3-5 garlic cloves, minced

2 (14.5 oz, each) cans diced tomatoes

1 Tablespoon chopped fresh parsley and basil, each

salt, pepper

Parmesan cheese, to garnish each plate, finely grated

Instructions:

Chop the eggplant into cubes. They can be whatever size you like. Sprinkle the eggplant with about 1/2-3/4 teaspoon of salt. Place the eggplant in a colander or fine mesh sieve and let it stand for about 30  minutes, until the eggplant softens and the salt draws the water out. Pat the eggplant dry on a towel.

Meanwhile, place a large pot of salted water on the stove and bring it to a boil. Cook the pasta according to how you like it, al dente, soft, mushy, it’s up to you.

While the water is coming to a boil and the pasta is cooking, heat about 1 Tablespoon of olive oil in a skillet over medium high heat and add the eggplant. Cook for about 5 minutes, until the eggplant is golden. Place the cooked eggplant into a bowl and set it aside.

(You can also roast the eggplant in the oven. Toss the salted and dried eggplant cubes with 1 Tablespoon of olive oil and roast it on a rimmed baking sheet at 450 degrees Fahrenheit for about 15 minutes, or until golden brown.  Set aside as well.)

I roasted an extra eggplant just so I could show you two options of preparing the eggplant, on the stovetop and in the oven. I ended up adding both to my sauce. I just couldn’t help myself:). If you’re a huge veggie lover like me, know that more eggplant will never hurt, and might just taste even better.

the same skillet, add the remaining Tablespoon of oil and add the onion. Season it with salt and pepper and cook for about 5 minutes.

Add the bell pepper and garlic to the softened onion and cook for another 3-5 minutes.

Pulse the contents of one of the cans of diced tomatoes in a food processor and leave the other can of tomatoes diced. Add the pureed and diced tomatoes as well as the garlic to the skillet. Season with salt and pepper. Cover and cook on medium low heat for about 7 minutes.

When the pasta has finished cooking, drain the pasta, add the eggplant to the tomato sauce and add the sauce, along with the herbs, to the pasta.

Mix to combine. Garnish each portion of pasta with finely grated Parmesan cheese.