Online Round 2 Recipe - Crispy Eggplant and Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 80
- Dietary Fiber
- 20
- Sugar
- 24
- Protein
- 17
- Cholesterol
- 6
- Sodium
- 1644
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1/2 (1-pound) package rigatoni
Kosher salt
1 1/2 cups reserved tomato sauce from Crispy Eggplant Parmesan recipe
4 slices reserved eggplant from Crispy Eggplant Parmesan recipe
1/4 cup grated Parmesan
1 tablespoon chopped parsley leaves
Directions
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook according to package directions.
- In a large skillet over medium heat, add the tomato sauce. Chop the eggplant and set aside. When the pasta is cooked, drain it and add it to the skillet. Add the eggplant and toss together to completely coat the pasta with the sauce. Transfer to a serving bowl and serve immediately garnished with some cheese and parsley.