Indulge in our Baked Eggplant Parmesan with Whole Wheat Pasta, a wholesome and flavorful Italian main dish that combines tender eggplant, whole wheat pasta, marinara sauce, and melted cheese.
Baked Eggplant Parmesan with Whole Wheat Pasta
Satisfy your Italian cravings with our Baked Eggplant Parmesan with Whole Wheat Pasta recipe. This hearty and nutritious dish features layers of baked eggplant, whole wheat pasta, and a rich marinara sauce, all topped with a golden crust of melted cheese.
Enjoy the comforting flavors of this classic Italian favorite, made healthier with the addition of whole wheat pasta. It’s a delicious way to incorporate more vegetables and whole grains into your meal.
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Baked Eggplant Parmesan with Whole Wheat Pasta
Ingredients
- 1 large eggplant, sliced into rounds
- 2 cups whole wheat pasta
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Nutritional Information (Per Serving)
- Calories: 400
- Protein: 18g
- Carbohydrates: 50g
- Fiber: 10g
- Fat: 15g
- Sugar: 8g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Bake the eggplant slices for 15-20 minutes, or until they are tender and lightly browned.
- Meanwhile, cook the whole wheat pasta according to the package instructions. Drain and set aside.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, minced garlic, salt, and pepper.
- In a baking dish, spread a thin layer of marinara sauce. Arrange half of the baked eggplant slices on top.
- Top the eggplant slices with half of the cooked whole wheat pasta, followed by another layer of marinara sauce.
- Sprinkle half of the breadcrumb mixture over the sauce, then repeat the layers with the remaining ingredients.
- Finish by topping with shredded mozzarella cheese and a final sprinkle of the breadcrumb mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
- Garnish with fresh basil leaves before serving.
Service Suggestion
- Pair with a glass of red wine, such as Chianti or Sangiovese.
- Serve with garlic breadsticks or a side of crusty Italian bread.
Notes
- Serve with a side of mixed greens or a fresh salad for a complete and balanced meal.
- Make ahead and refrigerate the leftovers for a tasty lunch option the next day.