Skinny Eggplant Parmesan Pasta

• Vegetarian

• Produce

  • 4 Japanese eggplants sliced into 1/4 inch slices, large
  • 2 tsp Oregano, dried
  • 1/4 cup Sun dried tomatoes
  • 2 tbsp Tomatoes, canned

• Condiments

  • 1 Sun dried tomato pesto

• Pasta & Grains

  • 1 1 lb box Fettuccine or your favorite pasta, gluten free

• Baking & Spices

  • 1 pinch Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Walnuts

• Dairy

  • 1 Parmesan cheese

Found on twopurplefigs.com

Description

Ingredients

• 4 large Japanese eggplants sliced into ¼ inch slices, totalling to 6 cups
• ¼ teaspoon of salt
• pinch of black pepper
• 2 teaspoons of dried oregano
• 2 tablespoons of olive oil
• Sun Dried Tomato Pesto
• ¼ cup of sun dried tomatoes
• 2 tablespoons of crushed canned tomatoes
• 1 lb box of fettuccine or your favorite pasta (gluten free if needed)
• Parmesan cheese for sprinkling (optional)
• chopped walnuts for sprinkling (optional)

Directions

• Preheat the oven to 425 degrees F.. Place the eggplant slices in a single layer on a parchment lined baking sheet and season them with salt, pepper, oregano and a drizzle of olive oil.
• Cover the baking sheet with foil entirely and place in the oven to cook for 15-20 mins (depending on the thickness of your eggplant slices).
• In the meantime, if your pesto is ready, place it in a food processor and add in the extra tomatoes. If not, then place all the sun dried tomato pesto ingredients in a food processor with extra tomatoes and process until smooth.
• Cook the pasts according to package instructions and save some of the pasta water ( the water where the pasta was cooked—like in this 10 mins Greek tortellini).
• When the eggplant is ready, toss the pasta with the pesto and add in some pasta water 2 tablespoons at a time to lose up the pesto and form a sauce (as thick or thin as you like). Then toss in the eggplants. sprinkle some Parmesan and walnuts (optional) and serve.