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Home > Penne with eggplant

Penne with eggplant

Recipe Information

Servings 8
Preparation Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Eggplant; Penne
Category Vegetables; Pasta
Meal Lunch; Dinner
Type Main Dish
Cuisine Italian
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; High Protein; High Fiber; Vegetarian


  • 1 package penne (16 ounces)

  • 1 tablespoon olive oil 

  • 3 cups eggplant, cubed

  • 1 cup onion, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon salt 

  • 1/4 teaspoon crushed red pepper flakes 

  • 1 jar fat-free tomato sauce (26 ounce)

  • 1/3 cup finely chopped fresh basil 

  • 1 1/2 cups shredded Parmesan cheese or 1 1/2 cups Italian cheese blend, divided



  • Prepare the pasta according to the directions from the package. Drain thoroughly.

  • In the meantime, add the oil to a large skillet over medium-high heat. Add eggplant and onion and saut� the vegetables until the onion is browned (about 8 minutes). Mix in the garlic and saut� for another 3 minutes. Add the tomato sauce, salt, and pepper. Reduce the temperature, and simmer for 5 minutes.

  • Remove the skillet from the stove top, and add the basil. Mix well.

  • Combine the eggplant mixture with the cooked penne.

  • Top the eggplant and penne mixture with 1 cup of cheese, and mix well. Garnish with the remaining 1/2 cup of cheese, and serve immediately.


Nutrition (per serving)

  • Calories: 316 cal

  • Total fat: 8g

  • Saturated fat: 4g

  • Monounsaturated fat: 3g

  • Cholesterol: 17mg

  • Sodium: 581mg

  • Potassium: 300mg

  • Carbohydrate: 50g

  • Fiber: 8g

  • Protein: 12g