Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
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We are trying to find ways of adding veggies that we usually don't eat to our diet. I bought an eggplant (because it was on sale and looked nice) and didn't quite know what to do with it (did I mention I'm just learning how to cook?). This was a great recipe for eggplant, and since most of the other items are staples in our home, it came together easily. Next time I will also add some squash and zucchini to incorporate more veggies.
This is a really simple and delicious dish! Used whole wheat penne and thought that the combination of textures turned out great! Would definitely recommend it to anyone looking for a quick and easy meal
This is an easy way to jazz up a jar of store bought sauce. Not a lot of work to it and the eggplant was cooked properly by following the directions. Works with any kind of pasta of course. Will definitely make again!
Loved it. I would definitely make it again! Its a great weeknight meal on its own, but I bet with a nice salad and some wine, it would be good for company too! We didn't have any basil on hand, and the recipe was great without it (although next time, I will try it with the basil); couldn't find any brown rice penne, so I used whole wheat rotini (great because it held onto the sauce).
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