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Pasta with Eggplant Recipe

Pasta with Eggplant Recipe - 15 servings


1 large eggplant

1/2 teaspoon olive oil

8-10 fresh mushrooms, sliced

4 cups warm Marinara Sauce

1 pound heavy-type pasta

Dash salt (optional)

Black pepper to taste

1 teaspoon crushed red pepper (optional)


Slice unpeeled eggplant lengthwise into strips, French-fry style. In a non-stick skillet over medium heat, heat olive oil. Add eggplant and sauté 15 minutes. Add mushrooms and sauté 10 minutes, or until eggplant is done. Pour sauce over pasta. Toss with eggplant and mushrooms. Season. Sprinkle with crushed red pepper, if desired.

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