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Eggplant Delight

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 1 medium eggplant (1/4 inch thick slices)
  • 2 tablespoons olive oil (divided)
  • 8 ounces whole wheat penne pasta (cooked)
  • 8 ounces mushrooms (sliced)
  • 1 shallot (diced)
  • 1 medium zucchini squash (sliced)
  • 3 garlic cloves (minced)
  • 12 cup water
  • 1 tablespoon lemon juice
  • 2 medium tomatoes (diced)
  • 1 tablespoon oregano
  • 1 tablespoon parsley flakes
  • 12 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Clean your preparation area and wash hands
  2. Preheat oven to 400? F.
  3. Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
  4. Bake eggplant for 20 minutes or until tender and lightly browned.
  5. While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
  6. Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
  7. Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
  8. Remove from heat and serve over cooked whole wheat penne pasta.

Amount Per Serving (4)

  • Calories: 220
  • Protein: 8
  • Sugar: 9
  • Carbohydrate: 34
  • Fat: 9
  • Sodium: 310
  • Fiber: 6
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