Eggplant Parmesan Pasta { Gluten Free }

Eggplant Parmesan Pasta { Gluten Free } is a main course that serves 6. One serving contains 694 calories, 31g of protein, and 33g of fat. For $3.47 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of parmigiano reggiano, yellow onion, gluten free bread, and a handful of other ingredients are all it takes to make this recipe so yummy. 1026 people have made this recipe and would make it again. It is brought to you by The Noshery. Overall, this recipe earns a great spoonacular score of 98%. Try Gluten-Free Eggplant Parmesan, Eggplant Parmesan Casserole – Gluten Free, and Eggplant Parmesan Casserole – Gluten Free for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

BreadcrumbsPreheat the oven to 450 degrees. Add bread slices to a food processor. Pulse until bread is corse crumbs. Toss lightly with olive oil, spread on sheet pan and toast in oven for 3 - 4 minutes or until crumbs are dry. Set aside to cool. SauceIn a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and a light golden brown, about 8 to 10 minutes. Add the thyme and carrot and sauté for another 5 minutes. The carrot should be soft and browning. Add crushed tomato and balsamic vinegar, bring to a slow boil, stirring often. Lower to a simmer for 30 minutes until it is thick. Season with salt. PastaBring a 4 quarts of salted water to a boil, lower to a simmer and cover until ready to use.Line a two sheet pans with paper towels. Toss eggplant with salt and spread on sheet pans. Let sit for 20 minutes to extract excess water. Transfer eggplant to a bowl and lightly toss with olive oil. Wipe sheet pans dry and divide eggplant between both sheetpans. Bake the eggplant at 450 degrees until eggplant begins turning deep brown, about 12-15 minutes. While eggplant is roasting boil quinoa pasta according to package directions. Toss pasta with 1 cup of sauce, eggplant and basil. Sprinkle with grated Parmigiano, shredded mozzarella and toasted bread crumbs. Serve immediately.

 

Step by step:

1. Breadcrumbs

2. Preheat the oven to 450 degrees.

3. Add bread slices to a food processor. Pulse until bread is corse crumbs. Toss lightly with olive oil, spread on sheet pan and toast in oven for 3 - 4 minutes or until crumbs are dry. Set aside to cool. Sauce

4. In a 3-quart saucepan, heat the olive oil over medium heat.

5. Add the onion and garlic and cook until soft and a light golden brown, about 8 to 10 minutes.

6. Add the thyme and carrot and sauté for another 5 minutes. The carrot should be soft and browning.

7. Add crushed tomato and balsamic vinegar, bring to a slow boil, stirring often. Lower to a simmer for 30 minutes until it is thick. Season with salt. Pasta

8. Bring a 4 quarts of salted water to a boil, lower to a simmer and cover until ready to use.Line a two sheet pans with paper towels. Toss eggplant with salt and spread on sheet pans.

9. Let sit for 20 minutes to extract excess water.

10. Transfer eggplant to a bowl and lightly toss with olive oil. Wipe sheet pans dry and divide eggplant between both sheetpans.

11. Bake the eggplant at 450 degrees until eggplant begins turning deep brown, about 12-15 minutes. While eggplant is roasting boil quinoa pasta according to package directions. Toss pasta with 1 cup of sauce, eggplant and basil. Sprinkle with grated Parmigiano, shredded mozzarella and toasted bread crumbs.

12. Serve immediately.

Nutrition Information:

covered percent of daily need