Eggplant Parmigiana Pasta
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 30 minutes
Utensils
- Small Sauce Pan
- Large Sauce Pan
- Bowls x 2
Ingredient’s we send
- Penne Pasta
- Eggplant
- Spinach
- Onion
- Garlic
- Tinned Tomatoes
- Tomato Paste
- Mixed Herbs & Garlic Powder
- Nutritional yeast
- Bread Crumbs
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Cup Of Any Plant-Based Milk*or normal milk for couple size / 2 cups for family size
NUTRITION PER 1 SERVING
Calories 1660kcal , Fat 3.7g, Proteins 17g, Carbs 58g
ALLERGY INFO
Contains Gluten |
Method
- Preheat oven in 200 degrees. Cut eggplant into 6/8 slices lengthways, get 2 bowls, in one place bread crumbs, the other plant-based milk. Dip eggplant into milk (see “ingredients you’ll need for measurements”), then bread crumbs and onto a baking tray. Bake in the oven for 7-8 minutes each side.
- Fill a saucepan with water, put the lid on and bring to the boil over a high heat. Add a pinch of salt, once the water is boiling, stir in the pasta. Cook pasta for 10-12 minutes.
- Finely dice onion and garlic, heat oil in a large pan. Sauté onion and garlic for 2-3 minutes, add mixed herbs and garlic powder, along with tomato paste and a dash of water, sauté for 2-3 minutes. Add tinned tomatoes, and 1/4 cup of the pasta water. Let simmer for 5 minutes.
- Drain pasta, add to the pan along with spinach, mix well. Serve with eggplant top and sprinkle with nutritional yeast. Enjoy.
