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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.1
  • Total Fat: 4.9 g
  • Cholesterol: 13.2 mg
  • Sodium: 233.8 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 9.5 g
  • Protein: 12.6 g

View full nutritional breakdown of Eggplant, Tomato, & Smoked Mozzarella Pasta calories by ingredient
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Eggplant, Tomato, & Smoked Mozzarella Pasta

Submitted by: RAINBOWACTIVIST

Introduction

Eggplants are STILL in season! I'm running out of things to do - made this from ingredients I already had & it came out pretty tasty. I hope you like it. Eggplants are STILL in season! I'm running out of things to do - made this from ingredients I already had & it came out pretty tasty. I hope you like it.
Number of Servings: 4

Ingredients

    * 8 oz. whole wheat pasta
    * 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
    * 1/2 teaspoon olive oil
    * 4 garlic cloves, thinly sliced
    * 1 tablespoon chopped fresh basil
    * 1 1/2 teaspoons chopped fresh oregano
    * 1 1/2 teaspoons chopped fresh mint
    * 1 Tablespoon tomato paste
    * 2 tomatoes, cubed
    * 2 cups fresh spinach
    * 1/2 cup (2 ounces) shredded smoked mozzarella
    * 2 tablespoons grated fresh Parmesan cheese

Directions

Cook pasta and roast eggplant in 400 degree oven for 10 minutes.

Heat a large nonstick skillet lightly oiled over medium heat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and tomato paste. Lower heat, cover, and simmer for 10-15 minutes. In the last 5 minutes of cooking, add fresh spinach and cover. When tomatoes are done and spinach is wilted, remove from heat and stir in 1/4 teaspoon salt, basil, oregano, and mint.

Layer eggplant and tomato mixture over pasta; sprinkle with smoked mozzarella and Parmesan. Toss to serve.


Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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