Whole-Wheat Penne with Eggplant and Ricotta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 415.4
  • Total Fat: 16.8 g
  • Cholesterol: 30.0 mg
  • Sodium: 681.9 mg
  • Total Carbs: 60.2 g
  • Dietary Fiber: 10.3 g
  • Protein: 15.3 g

View full nutritional breakdown of Whole-Wheat Penne with Eggplant and Ricotta calories by ingredient
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Adapted from "The South Beach Diet Quick & Easy Cookbook" by Arthur Agatston, MD. (phase 2) Adapted from "The South Beach Diet Quick & Easy Cookbook" by Arthur Agatston, MD. (phase 2)
Number of Servings: 4


    2 T grapeseed oil
    1 1/4 pounds eggplant, cut into 1-inch cubes
    8 oz whole-wheat or spelt penne (nutrition calculated using Ronzoni Healthy Harvest)
    1 small onion, thinly sliced
    3 garlic cloves, minced
    1 (14.5 oz) can chopped tomatoes
    2 tsp balsamic vinegar
    1 C part-skim ricotta cheese
    Salt to taste (nutrition calculated using 1/2 tsp)
    Freshly ground black pepper to taste


Heat oven to 450 degrees F.

Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 T of the oil, season with salt & pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.

While the eggplant is roasting, cook pasta according to package directions.

Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper.

Drain pasta, add to tomato mixture. Add eggplant and cheese. Stir to combine. Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DARBOYMOM.

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