Quick Eggplant Parmesan over Whole Grain Pasta
Ingredients
- 12 oz whole-grain spaghetti
- 1 (1½-lb) eggplant, cut into ½-inch-thick slices
- 2 cups low-sodium marinara sauce, divided
- 3 cups baby spinach
- 1½ cups freshly grated Parmesan cheese
- ⅓ cup chopped fresh basil
Instructions
- Preheat broiler. Cook pasta according to package directions; drain, and keep warm.
- Meanwhile, coat both sides of the eggplant slices with cooking spray. Arrange eggplant in a broiler-safe 13- x 9-inch baking dish (see Note); broil 2 minutes per side or until just tender and lightly browned.
- Spoon sauce over eggplant; top with spinach and cheese. Return dish to oven, and broil 1 to 2 minutes or until thoroughly heated and cheese is melted. Serve eggplant over pasta; sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
370
|
370
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 22 | 22 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 650 | 650 |
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