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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 7.0 g
  • Cholesterol: 6.1 mg
  • Sodium: 996.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Eggplant Pasta calories by ingredient
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Eggplant Pasta

Submitted by: ISABELLAMIRAC

Introduction

This eggplant "pasta" is nutritious and delicious! This eggplant "pasta" is nutritious and delicious!
Number of Servings: 4

Ingredients

    2 medium-large eggplants
    1 tsp salt
    1 tbsp olive oil
    1 garlic clove, minced
    1 cup pasta sauce OR 4 tomatoes, chopped and seeded
    1 tspred pepper flakes
    1/2 cup canned, non-fat evaporated milk
    15 leaves fresh basil
    1/4 cup Parmesan cheese, grated


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Directions

Peel each eggplant and slice thinly lengthwise.
Sprinkle each slice with salt, and let sit on a sheet pan for 30 min.
Rinse eggplants with cold water, and slice into long strips, like fettucine.
Heat oil, garlic, and pepper flakes over medium heat until garlic sizzles.
Add eggplant and toss.
Add tomato sauce (or fresh tomatoes)and cook for a few minutes.
Add evaporated milk and increase heat, allowing sauce to thicken.
Remove from heat. Add cheese and basil and toss to mix.
Season with black pepper to taste.


Number of Servings: 4


Recipe submitted by SparkPeople user ISABELLAMIRAC.






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Member Ratings For This Recipe



  • 9 of 9 people found this review helpful
    I like this recipe a lot. Another healthy way to eat the unsightly eggplant. I omited the milk and added a little red bell pepper and onion. - 5/7/07

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  • Incredible!
    3 of 3 people found this review helpful
    This was very good! I did increase the garlic and red pepper to give it a more spicy flare. I will definitley do this again and maybe add some red and yellow peppers along with zuchinni and summer squash. - 6/24/10

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  • Very Good
    3 of 4 people found this review helpful
    I also make a Greek-like version of this (kind of a meatless/ potato-less mousaka): add nutmeg, spinach and finely crumbled non-fat feta cheese. No milk or pasta sauce, but diced tomatoes (fresh or canned-low sodium) and 2 Tbsp. tomato paste. A dollop of non-fat Greek yogurt on top if wanted. - 6/22/10

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  • Incredible!
    3 of 3 people found this review helpful
    Made this tonight, so delicious! - 7/7/09

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  • Incredible!
    2 of 2 people found this review helpful
    Really good! I added mushrooms, used dried basil as my seedlings are not usable yet, and canned tomatoes with basil, garlic & oregano. Even picky DH ate it with no complaints. He claims to hate eggplant, but bought me a plant for garden today! - 5/28/11

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  • Good
    2 of 3 people found this review helpful
    yes, yogurt is excellent with this recipe instead of evaporated milk, but don't add to the pan, rather add it on the side and enjoy eating the dish with 1/2 a whole wheat pita. (I toast mine in the toaster) - mm delish! - 6/22/10

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  • Very Good
    2 of 3 people found this review helpful
    Yes, yoghurt instead of milk... I often pair eggplant and yoghurt. - 6/22/10

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  • 2 of 4 people found this review helpful
    I;m going to try this with tofu and with vegan parmesan cheese and see if it works. - 5/1/08

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  • 1 of 3 people found this review helpful
    Interesting idea for aubergines. - 6/22/10

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  • 1 of 3 people found this review helpful
    Will try this with gluten-free pasta. - 6/22/10

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  • 1 of 2 people found this review helpful
    Very interesting I will try this. - 6/22/10

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  • 1 of 1 people found this review helpful
    very good - 6/22/10

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  • Bad
    1 of 14 people found this review helpful
    Even this recipe can not cover the bad flavor of the eggplant. - 1/17/09

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  • Incredible!
    1 of 4 people found this review helpful
    Mmmm--luv Eggplant can't wait to make this. - 5/1/08

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  • 1 of 4 people found this review helpful
    This sounds interesting. I love eggplant and want to give it a try. - 5/1/08

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  • Very Good
    1 of 2 people found this review helpful
    This sounds really scrummy, but I think there must be a good alternative to evaporated milk - yoghurt, perhaps? - 3/17/07

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  • I like this recipe, but I'd omit the evaporated mik and would add a touch of cinnamon to the tomato sauce. - 12/12/11

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  • If you want a shortcut to eggplant and pasta, use "Eggplant Caponata", a mix of eggplant, tomatoes, olives, capers peppers all mixed together. I get mine at Trader Joe's, it's 90 calories per 1/3 cup. You can serve it on bread as an appetizer or mix it with any pasta as a main dish. Very good. - 12/12/11

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  • I used to enjoy this, but I am allergic to eggplant and can't eat it. I do miss the taste and had loved it. - 12/12/11

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  • I used fat free plain yogurt instead of milk and shredded cheddar cheese because that's what I had. It pretty darn good! - 2/16/11

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  • I am looking forward to trying this tonight, I bought eggplant to make eggplant pizza's, but this sounds better. I'm going to add in some ground turkey. I have a question, when you rinse off the salt does that get rid of most of that sodium? Trying to find the answer online, so far no luck. - 2/7/11

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  • Yummy! We loved this! - 12/13/10

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  • Love the idea -and i love this vegetable! - 12/12/10

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  • always looking for new receipes for eggplant and other vegetblaes. - 12/12/10

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  • I love eggplant, and this sounds so tasty. Thanks! I might try roasting the eggplant strips. - 12/12/10

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