Roasted Eggplant Pasta w/San Marzano Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

Slice the garlic into thin rounds and then dice it down into smaller bits, setting it aside.

Use Asian eggplant, slicing it thinly with a mandolin or knife.

Pour a little extra virgin olive oil over the sliced eggplant and toss it quickly.

Spread the eggplant rounds onto a sheet pan and sprinkle with salt.

Cook the eggplant in a 450°F oven for about 10 to 12 minutes.

Strain the sauce off the San Marzano tomatoes, chop them into uniform pieces, and set aside.

Grate a chunk of Parmesan Reggiano cheese and set it aside for assembly.

Heat olive oil in a pan and cook the garlic for 1-2 minutes until fragrant.

Add the chopped San Marzano tomatoes to the garlic and cook for about 4 to 5 minutes on low to medium heat.

Cook the crest gallo pasta according to package instructions until al dente.

Chop fresh basil by stacking leaves, rolling them up, and slicing into ribbons.

In a large bowl, add the cooked pasta, garlic and tomatoes, roasted eggplant, a bunch of cheese, and a little reserved pasta water.

Toss everything together until well combined, adding more cheese and basil as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens