Eggplant Pasta Recipe

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Eggplant Pasta
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  1. Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled.
  2. Slice the eggplant thinly lengthwise, about 1/4-inch thick.
  3. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry.
  4. Slice the pieces into thin strips to resemble pasta.
  5. In a large saute pan heat the oil. Add the garlic and chili flakes and toast.
  6. Add the eggplant pasta and toss to coat.
  7. Add the tomatoes and cook for 3 minutes.
  8. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine.
  9. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1061.7 Kcal (4445 kJ)
Calories from fat 701.14 Kcal
% Daily Value*
Total Fat 77.9g 120%
Cholesterol 66.77mg 22%
Sodium 469.34mg 20%
Potassium 3194.64mg 68%
Total Carbs 76.69g 26%
Sugars 47.9g 192%
Dietary Fiber 31.42g 126%
Protein 26.43g 53%
Vitamin C 75.2mg 125%
Iron 0.6mg 3%
Calcium 547.1mg 55%
Amount Per 100 g
Calories 70.92 Kcal (297 kJ)
Calories from fat 46.84 Kcal
% Daily Value*
Total Fat 5.2g 120%
Cholesterol 4.46mg 22%
Sodium 31.35mg 20%
Potassium 213.41mg 68%
Total Carbs 5.12g 26%
Sugars 3.2g 192%
Dietary Fiber 2.1g 126%
Protein 1.77g 53%
Vitamin C 5mg 125%
Calcium 36.5mg 55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.9
  • 28

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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