Heidi’s Recipe of the week: Eggplant Spinach over Pasta

by Heidi


  • whole wheat pasta (bow tie or rotini)
  • 1 eggplant
  • olive oil
  • 4 cloves of garlic
  • 1 Tbsp. butter
  • 5 cups fresh spinach
  • 3 Tbsp. lemon juice
  • 3/4 cup grated parmesan
  • Italian butter spices (I make this with 2 Tbsp. per ingredient and put it in a ziplock bag for future use. This is also the recipe to add to olive oil for dipping bread)
    • 1 tsp. crushed red pepper
    • 1 tsp. ground black pepper
    • 1 tsp. dried oregano
    • 1 tsp. dried rosemary
    • 1 tsp. dried basil
    • 1 tsp. dried parsley
    • 1 tsp. garlic powder
    • 1 tsp. salt


  1. Slice eggplant into 1/2” think disks and place on a paper towel
  2. Sprinkle salt all over eggplant and let it sit for 30 minutes per side (the salt pulls out the moister so they aren’t so soggy)
  3. Bring water to boil for pasta and cook as directed on the box
  4. Sauté the garlic in the butter in a large skillet over medium heat for 3 min.
  5. Pat off the eggplant and cut into cubes
  6. Add cubed eggplant to garlic in the skillet
  7. Drizzle olive oil over eggplant and sprinkle with the Italian butter (add more or less spices to suit your taste)
  8. Let eggplant sit for 5 minutes without stirring at all
  9. After 5 minutes stir and cook 5 more minutes
  10. Add fresh spinach and stir occasionally until it wilts down
  11. Pour lemon juice on and stir
  12. Top with parmesan cheese and serve over noodlesEggplant Spinach

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