Mediterranean Tomato Eggplant Parmesan Pasta
A rich tomato pasta with browned eggplant, garlic, oregano, basil, olive oil, and parmesan.
Instructions
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Cook the pasta until al dente, then reserve a little pasta water before draining.
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Heat the olive oil in a wide pan and brown the eggplant cubes well.
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Add the garlic and oregano, then stir until fragrant.
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Add the crushed tomatoes, salt, and black pepper.
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Simmer until the sauce thickens around the eggplant.
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Add the pasta and toss with a splash of the reserved pasta water.
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Fold in the fresh basil and parmesan.
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Serve warm.
Tips
Brown the eggplant first so the sauce tastes roasted, not flat.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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