Healthier Spin on Eggplant Parm

(**Disclosure:  I am a RD ambassador for Banza® pasta, so did receive this pasta to try for free. All thoughts and opinions are my own.**)

Hi friends – long time no see! I finally have a new recipe for you all – “A Healthier Spin on Eggplant Parmesan”! Who loves pasta? Who loves eggplant? Who loves parmesan? Well if you’ve answered yes to all three (which I am hope you did) than this is the recipe just for you!

I have recently discovered Banza® pasta and I am in love! It’s higher in protein and fiber than regular pasta, which I love because I am always in need of alternative protein sources with my Picky Girl diet.

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This January Banza® is hosting a #ResolveToEatMorePasta challenge and of course I wanted to participate! I had an eggplant handy, so decided to create a “Healthier Spin on Eggplant Parm”. Typically eggplant parmesan is high is calories, fat, and sodium, because it is breaded and fried. Now I am all for breading and frying sometimes, but not all the time. This year I resolve to eat healthier everyday – I resolve to add more vegetables and protein to my daily diet, which I have honestly been slacking at doing lately (yes, I know even dietitians fall off the bandwagon every now and then…crazy right?!?! 😉 ). And luckily this recipe does both, so check it out and let me know what you think!

Healthier Spin on Eggplant Parm

  • Servings: 4
  • Print


Nutrition Facts (1 serving):  367 calories | 13.3 g fat | 7.2 mg cholesterol | 478 mg sodium | 49.1 g carbohydrates | 14.5 g fiber | 20.5 g protein

Ingredients

-1 box Banza® rotini pasta

-2 tablespoons olive oil

-1 medium onion (cubed)

-1 small eggplant (1/2 inch cubes)

-2 cloves garlic (minced)

-3 frozen basil cubes (1 teaspoon each)

-1 can fire roasted tomatoes

-salt and pepper to taste

-parmesan cheese to finish


Directions

  1. Heat oil in medium-sized saucepan on medium high heat. About 2 minutes.
  2. Add onions. Sauté 5 minutes.
  3. Add eggplant. Sauté 10 minutes.
  4. Add garlic and basil. Sauté 5 minutes.
  5. Add tomatoes (do not drain). Sauté 5 minutes.
  6. Season with salt and pepper. Turn to low heat and let simmer while pasta cooks.
  7. In a separate pot, cook Banza® pasta according to directions on box. Save about 1/2 cup of pasta water.
  8. Add cooked Banza® pasta to vegetable mixture. Stir together, adding reserved water if needed.
  9. Plate and sprinkle with parmesan.
  10. Enjoy 🙂

(**Disclosure:  I am a RD ambassador for Banza® pasta, so did receive this pasta to try for free. All thoughts and opinions are my own.**)

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