Eggplant Parmesan Pasta
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 12 ounce whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • ½ medium sized onion
  • 2 small eggplant, cubed
  • 1-28 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 cups fresh baby spinach, rinsed
  • 1 cup freshly grated parmesan cheese
  • Additional grated cheese for garnish
Instructions
  1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 3-5 minutes. Add eggplant and sauté until vegetable begins  soften, about 5 minutes.
  2. Add crushed tomatoes, stirring until eggplant is immersed in liquid. Cover and simmer about 5 minutes. If sauce doesn't seem thick enough, add tomato paste. Let simmer for about 20 minutes.
  3. Meanwhile, cook pasta in a large pot of boiling water until just tender but still firm to bite. Drain pasta, add to skillet. Add spinach leaves and mix to combine ingredients. Cover until spinach has wilted.
Recipe by In Good Taste at https://ingoodtaste.kitchen/eggplant-parm-pasta/