Skillet Eggplant Parmesan
Penne with Spicy Spinach and Pine Nuts
Ingredients
- 6 (1-inch-thick) slices eggplant
- 2 Tbsp olive oil
- 1 (24-oz) jar natural marinara sauce (such as Rao's)
- 1 pint grape tomatoes
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- ½ cup shredded Parmesan cheese
- ¼ cup pesto
Instructions
- Preheat broiler. Cook eggplant in hot oil in a large cast-iron skillet over medium-high heat 4 minutes per side or until golden. Remove from skillet; keep warm.
- Add marinara sauce to skillet; cook 5 minutes or sauce is thoroughly heated. Stir in tomatoes. Nestle eggplant into sauce, and top with cheeses.
- Broil 1 to 2 minutes or until cheese is bubbly and browned. Drizzle with pesto.
Side Dish Ingredients
- 2 (8.5-oz) pouches ready penne pasta (such as Barilla)
- ¼ cup pine nuts
- 2 Tbsp olive oil
- 1 (6-oz) pkg baby spinach
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cook pasta according to package directions.
- Cook nuts in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until toasted. Stir in spinach, lemon juice, salt, and red pepper; cook 2 to 3 minutes or until spinach is wilted. Stir in pasta.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
225
|
559
|
| Fat (g) | 27 | 10 | 37 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 14 | 30 | 44 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 573 | 258 | 831 |
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