Eggplant Pasta

3.9 of 5 (32)
editors choice
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


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


    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


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.

Member Ratings For This Recipe

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

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    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