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Skinny Eggplant Parmesan Pasta. This is the PERFECT healthy twist on an eggplant Parmesan and a secret tip to roast eggplants into melt in your mouth sweet! Get the tip and recipe to make this ABSOLUTE eggplant Parmesan LOVE! Vegan and Gluten free! www.twopurplefigs.com

Skinny Eggplant Parmesan Pasta

This skinny eggplant parmesan pasta is a flavorful, light twist on an all-time favorite. The eggplant is roasted until tender, then tossed with pasta smothered with flavourful sun-dried tomato pesto. This lovely pasta dish is light, vegetarian and gluten-free.

Course dinner, lunch, Main Course
Cuisine American, Italian
Keyword eggplant parmesan, pasta with eggplants, skinny eggplant parmiggiano
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 515 kcal
Author Mahy

Ingredients

  • 4 large Japanese eggplants sliced into 1/4 inch slices totalling to 6 cups
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil

For the sun-dried tomato pesto

  • 1/4 cup sun dried tomatoes
  • 2 tablespoons crushed canned tomatoes
  • 1 lb fettuccine or your favorite pasta (gluten free if needed)
  • Parmesan cheese for sprinkling (optional)
  • chopped walnuts for sprinkling (optional)

Instructions

  1. Preheat the oven to 425 degrees F. Place the eggplant slices in a single layer on a parchment lined baking sheet and season them with salt, pepper, oregano and a drizzle of olive oil.

  2. Cover the baking sheet with foil entirely and place in the oven to cook for 15-20 mins (depending on the thickness of your eggplant slices).
  3. In the meantime, if your pesto is ready, place it in a food processor and add in the extra tomatoes. If not, then place all the sun-dried tomato pesto ingredients in a food processor with extra tomatoes and process until smooth.
  4. Cook the pasta according to package instructions and save some of the pasta water ( the water where the pasta was cooked—like in this sun-dried mins Greek tortellini).
  5. When the eggplant is ready, toss the pasta with the pesto and add in some pasta water 2 tablespoons at a time to lose up the pesto and form a sauce (as thick or thin as you like). Then toss in the eggplants. sprinkle some Parmesan and walnuts (optional) and serve.

Recipe Notes

  • I used fettuccine for this recipe but linguine would work just as well.
  • Make this vegan by skipping the parmesan.
  • Add extra walnut pieces for crunch (optional).
Nutrition Facts
Skinny Eggplant Parmesan Pasta
Amount Per Serving (1 serving)
Calories 515 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 95mg32%
Sodium 186mg8%
Potassium 512mg15%
Carbohydrates 84g28%
Fiber 4g17%
Sugar 4g4%
Protein 17g34%
Vitamin A 130IU3%
Vitamin C 2.7mg3%
Calcium 47mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.