The EGGPLANT PASTA Revolution

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats with a similar flavor.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a vibrant taste and are often cheaper.

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and still offers a similar texture.

Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.

Drain the pasta and reserve some cooking water.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add diced eggplant and cook until softened, about 5-7 minutes.

Stir in tomato sauce and simmer for 5 minutes, allowing flavors to meld.

Add cooked pasta to the skillet, tossing to combine with the sauce.

If needed, add reserved pasta water to achieve desired consistency.

Season with salt, black pepper, and red pepper flakes to taste.

Remove from heat and stir in fresh basil.

Serve topped with grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens