This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta. Source: Diabetic Living Magazine, Fall 2020

Jackie Newgent, RDN


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.

  • Combine 2 Tbsp. oil, 1 1/2 Tbsp. lemon juice, and 1/8 tsp. salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with Parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.

  • Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.

  • Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 Tbsp. oil and 1/4 tsp. salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.

  • Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.


Equipment: Parchment paper

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.

Nutrition Facts

472 calories; total fat 32g 49% DV; saturated fat 5g; cholesterol 9mg 3% DV; sodium 661mg 26% DV; potassium 960mg 27% DV; carbohydrates 38g 12% DV; fiber 13g 52% DV; sugar 15g; protein 13g 26% DV; exchange other carbs 3; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.