Whole Wheat Pasta with Roasted Eggplant and Parmesan Peppercorn Sauce
This is really simple to prepare. I used Indian eggplant, which is much smaller in size, just because I had them on hand but regular eggplant sliced about 1/2" thick would work just as well. Just put the eggplant on a cookie sheet coated with cooking spray, brush with olive oil and sprinkle on some salt and pepper, and bake at 425 degrees F for about 10 minutes. Then make the sauce - but really, any pasta sauce will do! Last, cook the pasta, drain, top with eggplant, sauce, and serve. Enjoy!
2 comments:
looks yum! my italian friend made me a variation of this when she visited last. but without the creamy sauce. it was very simple, but i've forgotten the recipe. will get it for you. she's visiting again in july.
Would love to know what that was! :)
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