By Brady Starr
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the eggplant slices on the baking sheet, brush both sides with 1 tablespoon of olive oil, and season with salt and pepper.
In a small bowl, mix the whole-wheat breadcrumbs with a pinch of salt and pepper.
Sprinkle the breadcrumb mixture evenly over the eggplant slices.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
While the eggplant is baking, prepare the whole-wheat spaghetti according to the package instructions if not yet cooked, then toss with 1/2 tablespoon of olive oil and set aside.
In a small saucepan over low heat, combine the low-sugar marinara sauce and a minced clove of garlic, and warm gently.
Once the eggplant is baked, remove from the oven, and sprinkle grated mozzarella cheese over the top. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
Combine mixed salad greens with a simple dressing of remaining olive oil, a squeeze of lemon juice, salt, and pepper. Toss gently to coat evenly.
To serve, plate the whole-wheat spaghetti, topping it with the baked eggplants and warmed marinara sauce. Garnish with fresh basil leaves. Accompany with the mixed green salad on the side.
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By Brady Starr
This Italian Vegetarian Main Course Healthy recipe is ready in 45 minutes and features Medium eggplant, Whole-wheat spaghetti (cooked), Low-sugar marinara sauce and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the eggplant slices on the baking sheet, brush both sides with 1 tablespoon of olive oil, and season with salt and pepper.
In a small bowl, mix the whole-wheat breadcrumbs with a pinch of salt and pepper.
Sprinkle the breadcrumb mixture evenly over the eggplant slices.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
While the eggplant is baking, prepare the whole-wheat spaghetti according to the package instructions if not yet cooked, then toss with 1/2 tablespoon of olive oil and set aside.
In a small saucepan over low heat, combine the low-sugar marinara sauce and a minced clove of garlic, and warm gently.
Once the eggplant is baked, remove from the oven, and sprinkle grated mozzarella cheese over the top. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
Combine mixed salad greens with a simple dressing of remaining olive oil, a squeeze of lemon juice, salt, and pepper. Toss gently to coat evenly.
To serve, plate the whole-wheat spaghetti, topping it with the baked eggplants and warmed marinara sauce. Garnish with fresh basil leaves. Accompany with the mixed green salad on the side.
Calories per Serving: 400
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