Eggplant Parmesan Pasta { Gluten Free }

Eggplant Parmesan Pasta { Gluten Free } is a main course that serves 6. One serving contains 694 calories, 31g of protein, and 33g of fat. For $3.47 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of parmigiano reggiano, yellow onion, gluten free bread, and a handful of other ingredients are all it takes to make this recipe so yummy. 1026 people have made this recipe and would make it again. It is brought to you by The Noshery. Overall, this recipe earns a great spoonacular score of 98%. Try Gluten-Free Eggplant Parmesan, Eggplant Parmesan Casserole – Gluten Free, and Eggplant Parmesan Casserole – Gluten Free for similar recipes.

Servings: 6

 

Ingredients:

4 large basil leaves, chiffonade

1 28 oz can crushed tomatoes

1 medium carrot, finely grated

4 long eggplants, about 2 pounds, diced

1/2 pound fresh mozzarella, torn

3 tablespoons chopped fresh thyme leaves

4 garlic cloves, minced

4 slices of gluten free bread

Extra-virgin olive oil

freshly grated Parmigiano-Reggiano

8 oz gluten free pasta, dry

Salt and pepper

1 yellow onion, diced

Equipment:

oven

food processor

frying pan

sauce pan

paper towels

bowl

Cooking instruction summary:

BreadcrumbsPreheat the oven to 450 degrees. Add bread slices to a food processor. Pulse until bread is corse crumbs. Toss lightly with olive oil, spread on sheet pan and toast in oven for 3 - 4 minutes or until crumbs are dry. Set aside to cool. SauceIn a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and a light golden brown, about 8 to 10 minutes. Add the thyme and carrot and sauté for another 5 minutes. The carrot should be soft and browning. Add crushed tomato and balsamic vinegar, bring to a slow boil, stirring often. Lower to a simmer for 30 minutes until it is thick. Season with salt. PastaBring a 4 quarts of salted water to a boil, lower to a simmer and cover until ready to use.Line a two sheet pans with paper towels. Toss eggplant with salt and spread on sheet pans. Let sit for 20 minutes to extract excess water. Transfer eggplant to a bowl and lightly toss with olive oil. Wipe sheet pans dry and divide eggplant between both sheetpans. Bake the eggplant at 450 degrees until eggplant begins turning deep brown, about 12-15 minutes. While eggplant is roasting boil quinoa pasta according to package directions. Toss pasta with 1 cup of sauce, eggplant and basil. Sprinkle with grated Parmigiano, shredded mozzarella and toasted bread crumbs. Serve immediately.

 

Step by step:


1. Breadcrumbs

2. Preheat the oven to 450 degrees.

3. Add bread slices to a food processor. Pulse until bread is corse crumbs. Toss lightly with olive oil, spread on sheet pan and toast in oven for 3 - 4 minutes or until crumbs are dry. Set aside to cool. Sauce

4. In a 3-quart saucepan, heat the olive oil over medium heat.

5. Add the onion and garlic and cook until soft and a light golden brown, about 8 to 10 minutes.

6. Add the thyme and carrot and sauté for another 5 minutes. The carrot should be soft and browning.

7. Add crushed tomato and balsamic vinegar, bring to a slow boil, stirring often. Lower to a simmer for 30 minutes until it is thick. Season with salt. Pasta

8. Bring a 4 quarts of salted water to a boil, lower to a simmer and cover until ready to use.Line a two sheet pans with paper towels. Toss eggplant with salt and spread on sheet pans.

9. Let sit for 20 minutes to extract excess water.

10. Transfer eggplant to a bowl and lightly toss with olive oil. Wipe sheet pans dry and divide eggplant between both sheetpans.

11. Bake the eggplant at 450 degrees until eggplant begins turning deep brown, about 12-15 minutes. While eggplant is roasting boil quinoa pasta according to package directions. Toss pasta with 1 cup of sauce, eggplant and basil. Sprinkle with grated Parmigiano, shredded mozzarella and toasted bread crumbs.

12. Serve immediately.


Nutrition Information:

Quickview
693k Calories
30g Protein
33g Total Fat
71g Carbs
46% Health Score
Limit These
Calories
693k
35%

Fat
33g
51%

  Saturated Fat
12g
76%

Carbohydrates
71g
24%

  Sugar
21g
23%

Cholesterol
54mg
18%

Sodium
1180mg
51%

Get Enough Of These
Protein
30g
62%

Manganese
1mg
72%

Calcium
677mg
68%

Fiber
14g
58%

Selenium
39µg
56%

Vitamin A
2774IU
55%

Phosphorus
544mg
54%

Potassium
1317mg
38%

Vitamin C
27mg
33%

Copper
0.65mg
33%

Vitamin E
4mg
32%

Vitamin B6
0.62mg
31%

Magnesium
119mg
30%

Vitamin K
30µg
29%

Vitamin B2
0.44mg
26%

Folate
103µg
26%

Iron
4mg
23%

Zinc
3mg
23%

Vitamin B3
4mg
23%

Vitamin B12
1µg
20%

Vitamin B1
0.3mg
20%

Vitamin B5
1mg
17%

Vitamin D
0.3µg
2%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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