Crispy fried eggplant slices are layered with a rich, homemade marinara sauce, melted mozzarella, and sharp Parmesan, then baked until bubbly. A true Italian-American comfort food classic made completely from scratch.
Prep30 min
Cook55 min
Bake30 min
Soak30 min
Servings6
Serving size: 1 serving
744cal
37gprotein
65gcarbs
Ingredients
2 tbsp olive oil
1 pcs onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
2 lb tomato (about 6-7 medium, blanched, peeled, and crushed)
A hearty and healthy pasta dish featuring whole wheat penne tossed in a vibrant, chunky vegetable sauce. It's a simple, nutritious weeknight dinner that comes together in under 40 minutes and is packed with flavor and fiber.
A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
About Eggplant Parmesan, Whole Wheat Pasta and Arugula Salad
Creamy eggplant parmesan with fiber-rich whole wheat pasta – a soul-satisfying meal that's good for your gut!
This california dish is perfect for dinner. With 1405.1100000000001 calories and 60.08g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
3 pcs egg (large)
2 cup breadcrumbs (plain or Italian-style)
1 cup parmesan cheese (freshly grated, divided)
1 cup vegetable oil (for shallow frying, absorption: 25%)
1 lb mozzarella cheese (low-moisture, shredded)
0.5 cup fresh basil (chopped, divided for sauce and garnish)
Instructions
1
Make the homemade marinara sauce
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
Reduce heat to low, cover, and let the sauce simmer for at least 30 minutes for the flavors to meld. Stir in 1/4 cup of fresh basil at the end.
2
Prepare the eggplant
While the sauce simmers, trim the eggplants and slice them into 1/3-inch thick rounds.
Arrange slices in a colander or on baking sheets. Sprinkle both sides with 1 tbsp of salt.
Let the eggplant sit for 30 minutes to draw out moisture and bitterness.
Rinse each slice thoroughly under cold water and pat completely dry with paper towels. This is key for crispy results.
3
Set up the breading station
Arrange three shallow dishes. Place the flour in the first.
In the second, whisk the eggs until smooth.
In the third, combine the breadcrumbs, 1/2 cup of Parmesan cheese, and the remaining 1/4 tsp black pepper.
4
Bread and fry the eggplant
Preheat your oven to 375°F (190°C).
Dredge each dry eggplant slice in flour, then dip in the egg wash, and finally press into the breadcrumb mixture to coat evenly.
Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat.
Working in batches, fry the eggplant for 2-3 minutes per side, until golden brown and crisp.
Transfer the fried slices to a wire rack to drain excess oil.
5
Assemble the casserole
Spread 1 cup of the homemade marinara sauce on the bottom of a 9x13 inch baking dish.
Arrange a single layer of fried eggplant slices over the sauce.
Top with another cup of sauce, half of the mozzarella, and 1/4 cup of Parmesan.
Repeat with a second layer of the remaining eggplant, more sauce, the rest of the mozzarella, and another 1/4 cup of Parmesan.
6
Bake and serve
Bake uncovered for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden.
Let the dish rest for 10-15 minutes before slicing. This helps the layers set.
Garnish with the remaining fresh basil and serve warm.
480cal
19gprotein
85gcarbs
11gfat
Ingredients
12 oz whole wheat penne pasta
1 tsp salt (For boiling pasta water)
2 tbsp olive oil
1 medium yellow onion (Finely chopped)
1 medium red bell pepper (Deseeded and chopped)
1 medium zucchini (Chopped)
4 cloves garlic (Minced)
28 oz crushed tomatoes (One can)
1 tsp dried oregano
1 tsp dried basil
0.25 tsp red pepper flakes (Optional, for a little heat)
0.5 tsp black pepper (Freshly ground)
0.25 cup parmesan cheese (Grated, plus more for serving)
2 tbsp fresh basil (Chopped or torn, for garnish)
Instructions
1
Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
Add the whole wheat penne and cook according to package directions until al dente, typically 9-11 minutes.
Just before draining, carefully reserve 1 cup of the starchy pasta water. Then, drain the pasta.
2
Sauté Vegetables
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the chopped bell pepper and zucchini. Continue to cook for 6-7 minutes, until they are tender-crisp.
Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3
Simmer the Sauce
Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, remaining 1/2 teaspoon of salt, and black pepper.
Stir well to combine. Bring the sauce to a gentle simmer.
3 tbsp Extra Virgin Olive Oil (High quality for best flavor)
1 tbsp Lemon Juice (Freshly squeezed)
0.33 cup Parmesan Cheese (Thinly shaved with a vegetable peeler)
3 tbsp Pine Nuts
1 tsp Dijon Mustard
1 clove Garlic (Finely minced or grated)
0.25 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.
2
Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.
3
Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.
4
Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.
5
Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.
Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15 minutes to allow the flavors to meld and deepen.
4
Combine and Serve
Add the drained pasta to the skillet with the sauce. Toss thoroughly to coat every piece of pasta.
Add a splash (about 1/4 cup) of the reserved pasta water to the skillet. Stir continuously; the starch will help the sauce cling to the pasta and create a silkier texture. Add more water if needed to reach your desired consistency.
Stir in the grated Parmesan cheese.
Serve immediately, garnished with fresh basil and extra Parmesan cheese if desired.
