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Spaghetti and Eggplant Parmesan Recipe

Spaghetti and Eggplant Parmesan Recipe

8 servings

 

Ingredients:

1 large eggplant, unpeeled, sliced

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cans reduced-sodium tomato sauce

8 medium plum tomatoes, chopped

1/8 teaspoon crushed red pepper

3 tablespoons finely chopped fresh or 2 teaspoons dried basil leaves

Salt, to taste

12 ounces spaghetti, cooked

1/4 cup grated Parmesan cheese

1/4 cup unseasoned dry bread crumbs

Method:

Cook eggplant slices in oil large skillet until browned, 3 to 4 minutes on each side, remove from skillet. Add onion and garlic to skillet, saute until tender, 3 to 5 minutes. Add tomato sauce, tomatoes, red pepper, and basil, heat to boiling. Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 15 minutes. Season to taste with salt. Toss sauce with spaghetti and Parmesan cheese.

 

Coat greased 9-inch springform pan with bread crumbs. Line bottom and side of pan with 3/4 of the eggplant slices, overlapping slices and allowing those on sides to extend 1 to 1 1/2 inches above top of pan. Spoon spaghetti mixture into pan, pressing firmly. Fold eggplant slices at top of pan over spaghetti mixture. Overlap remaining eggplant slices on top, pressing firmly into place. Bake, uncovered, until hot, about 30 minutes. Let stand 10 minutes, loosen side of pan with sharp knife and remove side of pan, Cut into wedges.

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