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Pasta Melanzana

Pasta Melanzana

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
SPEARL20

SPEARL20

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
  2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
  3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Katherine
87

Katherine

6/17/2007

This was quite good. An interesting cominbation of flavors. As suggested by a previous reviewer, I used 5 cups chopped spinach. Another change I made was to "sweat" the eggplant before cooking. I find that I do not like the taste of eggplant unless I sweat it first. To do this, slice the eggplant into about 1/2 inch slices, sprinkle both sides of each slice generously with salt, and let sit for at least an hour. The eggplant should release a fair amount of liquid. When ready to cook, rinse off the eggplant slices and pat dry.

morning*star
38

morning*star

5/14/2007

I couldn't disagree more with the prior review that only rated this recipe at one star. I made a few changes...added a bit more garlic, added half of a large diced onion, and thinly sliced a carrot to add beta carotene. I also used a parmesan-romano mixture instead of only parmesan. We will definitely make this again.

Chef Rob
33

Chef Rob

9/14/2007

My thought is to purge the eggplant first, and allow the sweetness to come out. Peel and slice it as if you were about to cube or dice it. Lay the slices out on a cutting board or a cookie sheet, over a layer of paper towels. Lay out the eggplant slices, And lightly salt them. Turn them over and repeat. Cover with another layer of paper towels. Let stand for 15-25 minutes. rinse & pat dry. Dice or cube as needed and continue with recipe. I think it will help. :)

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