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Cheesy Eggplant & Tomato Penne

Amanda Keefer
Wait, there’s eggplant in there? 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 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree & Main Dishes
Servings 6 servings
Calories 271 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: 271kcalCarbohydrates: 34gProtein: 8gFat: 11gCholesterol: 5mgSodium: 347mgFiber: 1gSugar: 3g
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