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Eggplant Parmesan Pasta

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Italian
Eggplant Parmesan Pasta
Ingredients
  • 3/4 cup bow tie (farfalle) pasta
  • 1 medium eggplant, peeled and cubed
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon butter
  • 3 cups fresh spinach, chopped
  • 3 tablespoons fresh lemon juice
  • salt and pepper
  • 3/4 cup grated Parmesan cheese, divided
  • cracked black pepper to taste
Instructions
1
Boil a substantial container of salted water until it reaches a rolling boil. Add pasta and cook for 8 to 10 minutes, or until the pasta is still slightly firm in the center; drain and keep it warm for later use.
2
In a separate cooking vessel, heat olive oil and melted butter over medium heat. Introduce garlic into the skillet and cook, stirring occasionally, until it becomes soft and fragrant. Then add eggplant to the skillet and let it cook undisturbed for 5 minutes, allowing it to release its natural juices. After that, stir the eggplant and continue cooking until it reaches a tender state, approximately 5 more minutes.
3
Combine spinach into the skillet and season with salt and pepper to taste. Cook, stirring occasionally, for 3 minutes or until the spinach has wilted slightly. Then stir in cooked pasta and a squeeze of lemon juice, along with 1/2 cup of Parmesan cheese. Transfer the pasta mixture to a serving dish and top it with the remaining cheese and a generous sprinkling of cracked black pepper.