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.
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!).
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.
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!
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!