Rach's Roasted Eggplant and Cherry Tomato Spaghetti with Gremolata-Pesto | Rachael Ray Show

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Preheat the oven to 400°F (200°C).

Cut the eggplant into cubes and place them on a baking sheet.

Drizzle olive oil over the eggplant and season with salt and pepper.

Roast the eggplant for 25-30 minutes until golden and tender, stirring halfway through.

In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente.

While the pasta cooks, heat olive oil in a skillet over medium heat.

Add chopped onion and garlic to the skillet, sauté until softened, about 3-4 minutes.

Stir in canned tomatoes, basil, red pepper flakes, and sugar; simmer for 10 minutes.

Add the roasted eggplant to the sauce and mix well.

Drain the spaghetti and add it to the sauce, tossing to combine.

Remove from heat and stir in lemon juice and fresh parsley.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens