Eggplant Parmesan.
Ingredients:
1 pound whole wheat spaghetti 2 T cooking oil 1/2 cup onion 1 garlic clove, minced 1/4 cup pine nuts 1/2 large eggplant, chopped into cubes 2 cups broccoli florets (thawed if frozen) 1 can diced tomatoes 1/2 cup chopped basil 1 cup chicken broth 1/2 cup grated parmesan, plus more for serviing 1/4 cup grated mozzarella (optional) |
Directions:
Preheat oven to 350.
Cook the pasta as instructed on the package, drain and set aside.
Heat the oil in a large skillet, add onion, garlic, and pine nuts. Cook until fragrant. Add eggplant, broccoli, and basil. Add the tomatoes then chicken broth, bring to a boil and then simmer on reduced heat for 10 minutes. Add parmesan cheese.
Combine the sauce and pasta, then transfer to a baking dish and cover the top with mozzarella if desired. Cover and cook for 15-20 minutes until golden brown and bubbling.
Serve and sprinkle with more parmesan. Enjoy
Serves 4-6. Based on a recipe called Chicken Parmesan Pasta in a book called The Belly Fat Cure, by Jorge Cruise.
Preheat oven to 350.
Cook the pasta as instructed on the package, drain and set aside.
Heat the oil in a large skillet, add onion, garlic, and pine nuts. Cook until fragrant. Add eggplant, broccoli, and basil. Add the tomatoes then chicken broth, bring to a boil and then simmer on reduced heat for 10 minutes. Add parmesan cheese.
Combine the sauce and pasta, then transfer to a baking dish and cover the top with mozzarella if desired. Cover and cook for 15-20 minutes until golden brown and bubbling.
Serve and sprinkle with more parmesan. Enjoy
Serves 4-6. Based on a recipe called Chicken Parmesan Pasta in a book called The Belly Fat Cure, by Jorge Cruise.