Enjoy the flavors of classic eggplant Parmesan with a healthier twist by incorporating whole wheat pasta and baking instead of frying. This skinny eggplant Parmesan pasta is a satisfying and delicious meal that the whole family will love!
Ingredients: 8 oz whole wheat pasta. 1 medium eggplant, thinly sliced. 1 cup marinara sauce. 1/2 cup grated Parmesan cheese. 1/2 cup part-skim mozzarella cheese, shredded. 2 tbsp olive oil. 1/4 tsp garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Get the oven ready by heating it up to 400F 200C. Spread out eggplant slices on a baking sheet that has been lined with parchment paper. Add garlic powder, salt, and pepper to the slices after brushing both sides with olive oil. Put the eggplant slices in the oven and bake for 15 to 20 minutes, or until they are soft and golden. Put marinara sauce in a big pan and heat it over medium-low heat. Toss the cooked pasta around in the pan after adding it. In a baking dish, put half of the pasta mix. Put half of the baked eggplant slices on top, then half of the mozzarella and Parmesan cheeses. Add more layers with the rest of the cheeses, eggplant, and pasta. It should be baked for 15 to 20 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 40 minutes
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