Skip to main content New this month
Get the Allrecipes magazine

Pasta Melanzana

Rated as 4.32 out of 5 Stars

"One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 297 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
  2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
  3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 297 calories; 22.3 g fat; 16.6 g carbohydrates; 10.5 g protein; 24 mg cholesterol; 329 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 89
  1. 121 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was quite good. An interesting cominbation of flavors. As suggested by a previous reviewer, I used 5 cups chopped spinach. Another change I made was to "sweat" the eggplant before cooking. ...

Most helpful critical review

My thought is to purge the eggplant first, and allow the sweetness to come out. Peel and slice it as if you were about to cube or dice it. Lay the slices out on a cutting board or a cookie sheet...

Most helpful
Most positive
Least positive
Newest

This was quite good. An interesting cominbation of flavors. As suggested by a previous reviewer, I used 5 cups chopped spinach. Another change I made was to "sweat" the eggplant before cooking. ...

I couldn't disagree more with the prior review that only rated this recipe at one star. I made a few changes...added a bit more garlic, added half of a large diced onion, and thinly sliced a ca...

My thought is to purge the eggplant first, and allow the sweetness to come out. Peel and slice it as if you were about to cube or dice it. Lay the slices out on a cutting board or a cookie sheet...

This recipe was fantastic. I hope everybody is realizing that the author probably meant "3/4 pounds of pasta", not 3/4 CUP. I used 3/4 pounds, and the ratio of veggies to pasta and cheese was ...

This recipe is great! I halved it and used only 1 tablespoon of olive oil instead of the 2 that halving the recipe would've called for. I also used a little more spinach and a little less lemo...

I only gave this 4 stars simply because my family doesn't care for eggplant. However, using zuchinni works very well. I also added onion and used the parmesan/romano mix. I reduced the lemon ...

My store had spinach and eggplant on sale, so I did an ingredient search and this recipe came up! It's a great use of eggplant. I did like another reviewer and "sweated" the eggplant. I used ...

The eggplant needs a little more time to cook than 10 minutes...i would say five more minutes would do the trick...also i didnt think 3 cups of spinach was enough so i ended up adding more.

Washing and cutting the spinach is the hardest part of this recipe. Really, really easy. I added more butter and olive oil to the eggplant while it was cooking, but that's because I was paranoid...