Cheesy Eggplant & Tomato Penne
Amanda Keefer
This flavorful combo will have the family focused on a second helping rather than the assortment of veggies. Plus, eggplant is often called brain food due to the many health benefits of the vegetable.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Entree & Main Dishes
Servings 6 servings
Calories 308 kcal
- 1/4 cup olive oil
- 1 small eggplant diced
- 3 cloves garlic minced
- 1/2 small sweet onion diced
- 1 14.5 oz. can can no-salt-added diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cup whole grain penne pasta cooked according to package directions
- 1/2 cup shredded lowfat mozzarella cheese
Heat oil in large skillet over medium heat. Add eggplant and garlic, and cook 3 minutes. Add onion and cook 5 minutes. Add tomatoes (undrained), salt and pepper, and cook 5 minutes. Add pasta and stir to combine.
Served topped with cheese.
Calories: 308kcalCarbohydrates: 45gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 260mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 64IUVitamin C: 3mgCalcium: 109mgIron: 2mg
Keyword dinner recipes, eggolant, healthy dinner, onion, pasta, tomatoes