Delicious Eggplant Parmesan Pasta

Leah Klein Leah Klein
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This recipe does have some extra steps, but it’s worth it!

1h 6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Egg, Dairy

Directions

  1. Cook the pasta according to package

    instructions. Save half a cup of pasta water for the sauce.

  2. Cut the eggplant into cubes, coat first in eggs and then corn flake crumbs, and fry until crisp and golden.

  3. Combine all the sauce ingredients in a pot (reserve half a cup of cheese for later). Bring to a boil.

  4. Add the pasta and the eggplant with the sauce. Bring to a boil. Add the remaining cheese and mix until just combined.

About

Notes:
If you like it saucier, don’t add the full amount of pasta.

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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