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Spicy Eggplant Parmesan Pasta
Servings:
Serves 4 as an appetizerPrep Time:
18 minutesCook Time:
30 minutes
Ingredients
Who wants to stand at the stove frying breaded eggplant cutlets in the summer heat? For this easy pasta dinner, thick slices of eggplant are grilled, chopped, and tossed with a spicy marinara sauce. Serve with a green salad. Leftovers taste great the next day.
1 (16 to 17.6 oz.) pkg. tube shaped pasta, such as penne, ziti, or Rao's Rigatoni
1 (24 oz.) jar Rao's homemade Arrabbiata Sauce
1 eggplant (about 1 1/2 lb.), peeled
1 (8 oz.) pkg. fresh mozzarella, drained and diced
1/4 cup grated Parmesan cheese
2 Tbsp. finely chopped parsley (optional)
Directions
1. Preheat grill. In a large pot, bring 1 gallon water to a boil. Sprinkle in 4 tsp. salt, then add pasta and stir well. Cook 10 to 12 minutes, stirring occasionally, until just tender or al dente. Drain and return to pot.
2. While pasta cooks, heat sauce in a medium saucepan over medium heat. Whensauce is simmering, reduce heat to low.
3. While sauce heats, cut eggplant lengthwise into 1-inch-thick slices. Lightly spray both sides with cooking spray. Grill eggplant until well marked on both sides, 4 to 5 minutes per side. Roughly chop grilled eggplant.
4. Add eggplant and sauce to cooked pasta. Toss well. Divide sauced pasta among four bowls and top with mozzarella, Parmesan, and parsley, if using.
Source: Hannaford fresh Magazine, July - August 2009
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 770 kcal (39%) |
| Calories from Fat | 216 kcal (0%) |
| Total Fat | 24 g (37%) |
| Saturated Fat | 10 g (50%) |
| Cholesterol | 50 mg (17%) |
| Sodium | 640 mg (27%) |
| Total Carbohydrates | 105 g (35%) |
| Dietary Fiber | 9 g (36%) |
| Protein | 29 g (48%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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