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Eggplant Pasta with Parmesan
50m$14.82

Eggplant Pasta with Parmesan

Whole wheat penne is tossed with tender eggplant, spinach, tomatoes, basil, lemon, and a restrained Parmesan finish. It is a satisfying Mediterranean-style family dinner with vegetables and whole grains at the center.

  • common ingredients
  • eggplant
  • family dinner
  • Mediterranean diet
  • mostly plant-based
  • pasta
  • plant-based
  • Vegetarian
  • whole wheat pasta
Bundle it with similar meals
15 min prep35 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

fresh basil · 0.5 Ounce

Simple Truth Organic® Basil

100%

In recipe$2.49
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

crushed tomatoes · 28 Ounce

Hunt's Crushed Tomatoes

100%

In recipe$2.99
To buy$2.99
Details
Hunt's · 28 oz$2.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

whole wheat penne · 12 Ounce

Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat

75%

In recipe$1.42
To buy$1.89
Details
Barilla · 16 oz$1.89 per packageBuy 1Package use: 75%Product matchEstimated at KROGER

eggplant · 1.5 Pound

Eggplant

60%

In recipe$2.15
To buy$3.58
Details
1 each$1.79 per packageBuy 2Package use: 60%Product matchEstimated at KROGER

garlic · 4 Count

Garlic

Sale

40%

In recipe$0.20
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 40%Product matchEstimated at KROGER

yellow onion · 6 Ounce

Kroger® Yellow Onion 3 lb Bag

13%

In recipe$0.42
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

Parmesan cheese · 1 Ounce

Kroger® Parmesan Grated Cheese

13%

In recipe$0.42
To buy$3.39
Details
Kroger · 8 oz$3.39 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

lemon · 1 Each

Kroger® Fresh Lemons Bag

13%

In recipe$0.62
To buy$4.99
Details
Fresh Citrus · 2 lb$4.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

extra-virgin olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1 Tablespoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.03
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

water · 4 Quart

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$14.82

· only what you use

$3.70

per serving · 4 servings

You pay at checkout$33.70
44% used in this recipe$18.88 unused

All ingredients selected

Checkout$39.88
Recipe portion$14.92

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • crushed tomatoes-28 oz
  • eggplant-1 1/2 lb
  • whole wheat penne-12 oz
  • yellow onion-6 oz
  • baby spinach-5 oz
  • Parmesan cheese-1 oz
  • extra-virgin olive oil-3 tablespoons
  • fresh basil-1/2 oz
  • garlic-4 cloves
  • lemon-1 each
  • kosher salt-1 tablespoon
  • black pepper-1/2 teaspoon
  • water-4 qt
1
Prepare the ingredients
Measuring Spoons
Cutting Board
Box grater
Chef’s knife

Prepare the ingredients: dice the onion, mince the garlic, cut the eggplant into 1/2-inch cubes, roughly chop the basil, finely grate the Parmesan, zest the lemon, and squeeze 1 tablespoon lemon juice.

Use a stable cutting board and keep fingers clear of the knife while cutting the eggplant, onion, garlic, and basil.

6 ounces yellow onion
4 Count garlic
1 1/2 pounds eggplant
1/2 ounce basil
1 ounce parmesan cheese
1 Each lemon
2
Boil the pasta
Large pot
Colander
Measuring cup

Bring 4 quarts water to a boil in the large pot. Add 2 teaspoons kosher salt, cook the penne until 1 minute shy of al dente, reserve 1 cup pasta water, then drain.

Use caution when draining pasta, as steam and boiling water can burn.

4 quarts Water
2 teaspoons Kosher Salt
12 ounces penne
3
Brown the eggplant
Wooden spoon
Large deep skillet

While the pasta water heats, warm the olive oil in the skillet over medium-high heat. Add the onion, eggplant, and 1 teaspoon kosher salt; cook, stirring often, until the eggplant is browned in spots and tender, 10 to 12 minutes.

Keep skillet and pot handles turned inward while cooking.

3 tablespoons olive oil
6 ounces yellow onion
1 1/2 pounds eggplant
1 teaspoon Kosher Salt
4
Bloom the aromatics
Wooden spoon
Large deep skillet

Add the garlic and black pepper to the skillet and cook for 30 seconds, stirring constantly, until fragrant.

4 Count garlic
1/2 teaspoon Black Pepper
5
Simmer the sauce
Wooden spoon
Large deep skillet

Stir in the crushed tomatoes and lemon zest. Simmer at gentle bubbling, stirring occasionally, until the sauce thickens and coats the eggplant, 12 to 15 minutes.

Let the sauce simmer gently to prevent hot tomato splatters.

28 ounces tomatoes
1 Each lemon
6
Toss pasta with sauce
Wooden spoon
Large deep skillet
Measuring cup

Add the drained penne and 1/2 cup reserved pasta water to the sauce. Toss over medium heat until the pasta is glossy and well coated, 1 to 2 minutes.

7
Finish with greens, herbs, and lemon
Measuring Spoons
Wooden spoon
Large deep skillet

Fold in the baby spinach by handfuls until just wilted, 1 to 2 minutes. Stir in the basil and 1 tablespoon lemon juice.

5 ounces spinach
1/2 ounce basil
1 Each lemon
8
Serve

Divide into 4 dinner portions and finish with 1 ounce Parmesan total. Serve hot.

1 ounce parmesan cheese
9

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