Eggplant Parmesan Pasta

Eggplant Parmesan Pasta

Eggplant parmesan is one of those quintessential Italian comfort foods. With this eggplant parmesan pasta I’ve reinvented the classic Italian-American recipe and created a deconstructed rendition of this hearty comfort food that you’ll want to serve the family again and again!

Eggplants are one of my children’s least favourite vegetables however, there are a few recipes, such as my Crispy Baked Eggplant Fries and this repertoire regular that they devour!

This sauce can be served chunky but can easily be disguised as a simple ‘tomato’ sauce once pureed until smooth and creamy.

Eggplant Parmesan Pasta

This recipe is much healthier and lighter than the traditional one since it swaps the usual fried eggplant for a sautéed version, which not only lends well to pasta dishes as a delicious, nutrient-dense sauce but also as a hearty and interesting side dish to serve alongside a family meal (Think ratatouille!).

Eggplant Parmesan Pasta

This easy-to-prepare recipe includes all of the main components of a traditional eggplant parmesan-thinly sliced eggplant, gooey mozzarella cheese, sweet tomato sauce, and tangy Parmesan cheese.

Fresh, seasonal ingredients are key in ensuring that this eggplant parmesan pasta is as flavourful and fresh as possible. I used freshly picked eggplant and basil from our garden and creamy, rich mozzarella di bufala, packed in water.

Eggplant Parmesan Pasta

One of the best parts of this eggplant parmesan pasta are the creamy, clumped up morsels of gooey mozzarella cheese (especially if you use mozzarella di bufala) that are smothered in sauce and nestled in between the pieces of pasta.

The addition of basil leaves adds another depth of flavour and freshness to this light, end of summer meal!

Eggplant Parmesan Pasta

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Eggplant Parmesan Pasta

2015-09-15
: Serves 2-4
: 5 min
: 12-15 min

Eggplant parmesan is one of those quintessential Italian comfort foods. With this eggplant parmesan pasta I’ve reinvented the classic Italian-American recipe and created a deconstructed rendition of this hearty comfort food that you’ll want to serve the family again and again! Eggplants are one of my children’s least favourite vegetables however, there are a few recipes, such as …

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Eggplant Parmesan Pasta
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Ingredients
    2 cups uncooked farfalle pasta or pasta of choice
  • 1 large eggplant, stems removed and diced
  • 1 cup tomato puree
  • 1/3 cup water
  • 5-6 basil leaves, finely chopped
  • 1 mozzarella di bufala (in water), drained (or 1/3 cup grated mozzarella
  • 1/4 cup pasta cooking water
  • 1/4 cup grated Parmesan cheese
  • sea salt and pepper to taste
  • 2 tbs. extra virgin olive oil
  • 1-2 garlic cloves, finely minced
Directions

Bring about 6 cups of water to a boil in a medium pot. Once boiling add 1-2 tbs. of sea salt then cook the pasta for 1-2 minutes less than the suggested cooking time. Once cooked, drain the pasta, setting aside 1/4 cup of the cooking water. In the meantime, heat the olive oil in a large frying pan for 1-2 minutes on medium heat. Add the garlic and eggplant and sautee for 5-7 minutes or until lightly browned.

Eggplant Parmesan Pasta

Add the tomato puree, water, 1/2 of the basil leaves, and salt and pepper to taste and cook for another 15-20 minutes or until fork tender. Set aside to cool for about 5 minutes.

Eggplant Parmesan Pasta

Transfer the eggplant to large food processor with the remaining basil leaves and blend until smooth and creamy. Once the pasta is cooked and drained transfer it to the large frying pan (on low heat) and stir into the pasta with the 1/4 cup of cooking water until the water evaporates and the pasta is fully coated with sauce. Remove from the heat then add the cubed pieces of mozzarella and stir to combine until melted.

Eggplant Parmesan Pasta

Serve garnished with a drizzle of extra virgin olive oil, Parmesan cheese and fresh basil. This keeps in the fridge in an air tight container for up to 3 days.

Eggplant Parmesan Pasta

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