Deconstructed Eggplant Parmesan Pasta

 

Deconstructed Eggplant Parmesan Pasta

Ingredients:

½ large eggplant, cut into ½” size pieces

2 roma tomatoes – chopped and seeded

½ viola sweet onion – diced

2 gloves garlic – diced

¼ teaspoon crushed red pepper flakes

2 cups marinara sauce

¾ cup water

3 tablespoons olive oil

salt and pepper

fresh basil

fresh mozzarella balls (cut into small bite size pieces)

½ cup panko breadcrumbs

cooking spray

parmesan cheese – grated for topping

2 cups noodles

Directions:

 Heat olive oil over medium high heat in a large pan. Add the eggplant, onion, and one teaspoon salt. Sauté for about 10 minutes. (Make sure your heat isn’t too high or it will burn the onions.) Add the red pepper flakes and garlic and let cook for 2 minutes.

Add the tomatoes, tomato sauce, and water. Let simmer for 20 minutes. Add salt and pepper to taste.

Cook pasta according to directions, drain and rinse.

Heat small skillet over medium heat. Spray with cooking spray and add panko breadcrumbs. Cook and stir for about 4 minutes until the crumbs become crispy. Remove from heat.

Mix the mozzarella cheese into the eggplant mixture. Serve over noodles and top with fresh basil, panko breadcrumbs and parmesan cheese. Enjoy!

 

Deconstructed Eggplant Parmesan Pasta

Ingredients:

½ large eggplant, cut into ½” size pieces

2 roma tomatoes – chopped and seeded

½ viola sweet onion – diced

2 gloves garlic – diced

¼ teaspoon crushed red pepper flakes

2 cups marinara sauce

¾ cup water

3 tablespoons olive oil

salt and pepper

fresh basil

fresh mozzarella balls (cut into small bite size pieces)

½ cup panko breadcrumbs

cooking spray

parmesan cheese – grated for topping

2 cups noodles

Directions:

 Heat olive oil over medium high heat in a large pan. Add the eggplant, onion, and one teaspoon salt. Sauté for about 10 minutes. (Make sure your heat isn’t too high or it will burn the onions.) Add the red pepper flakes and garlic and let cook for 2 minutes.

Add the tomatoes, tomato sauce, and water. Let simmer for 20 minutes. Add salt and pepper to taste.

Cook pasta according to directions, drain and rinse.

Heat small skillet over medium heat. Spray with cooking spray and add panko breadcrumbs. Cook and stir for about 4 minutes until the crumbs become crispy. Remove from heat.

Mix the mozzarella cheese into the eggplant mixture. Serve over noodles and top with fresh basil, panko breadcrumbs and parmesan cheese. Enjoy!