Deconstructed Eggplant Parmesan
All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet inspired, pasta dish.
Servings 6
Ingredients
- 1 lb pasta I prefer Cavatappi for this dish but you can use whatever pasta shape you prefer
- 2 tbsp olive oil divided
- 1 medium eggplant, diced
- 2 tbsp dried basil divided
- 1 tbsp dried oregano divided
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup panko style breadcrumbs
- 4 oz fresh mozarella cheese diced or shredded (your preferece)
- 1 cup cherry tomatoes, halved
- 1 tsp red flakes
- 1/4 cup parmesan cheese, grated
- 2 tbsp fresh basil, chopped
Instructions
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
- Add 1 tablespoon of the olive oil to a large skillet over medium heat
- Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
- Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
- If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
- Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
- Remove from heat and add eggplant to bowl with pasta
- Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
- Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
- Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
- Remove pan from heat
- In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
- Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
- Garnish with fresh basil