Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there. You could also add quinoa for a Quinoa Chickpea Salad if you prefer a little more vegetarian protein.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes

ROASTED VEGGIE BOWL WITH LEMON TAHINI DRESSING

Serves 6

Ingredients:

VEGGIES

1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste

DRESSING

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper

CHICKPEAS

1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste

ASSEMBLY

Fresh chopped parsley

Chopped kale

Lentils or rice

Directions:

1. Preheat the oven to 400ºF.
2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

Fresh Parmesan and basil, leafy kale and chard, and crunchy eggplant meatballs make this Italian wedding soup one you don’t want to miss. The extra effort will pay off!

The ingredient list for this soup recipe is quite long and the directions are not any shorter. However this soup was both worth my weight in the fresh produce used and the medium effort it took to execute. Seriously though, this recipe may look intimidating but while you are correct that it is not simple and easy, it is not crazy difficult either. And the payoff comes in the form of an amazingly delicious soup with a broth no boxed stuff can rival.

The homemade vegetable and basil broth was perfection rivaled only by the homemade crispy homemade eggplant meatballs which I preferred to add as I ate the soup so that they would remain crispy and not get soggy. Hey at least you get to use store bought tortellini. Although I bet homemade would be even more delicious. Maybe next time if I feel the need to dirty every pan, appliance, and surface in my kitchen. To be honest I make quite a mess as it was but that’s par for the course when it comes to me doing much of anything in the kitchen. And once I sat down to this bowl of soup, it was all worth it.

One year ago: Grilled Chicken Gyro Salad with Pita Croutons

Two years ago: Funfetti Macarons

Four years ago: Mexican Mac and Cheese

ITALIAN WEDDING SOUP WITH VEGGIE BALLS

Serves 8-10

Ingredients:

SOUP

1 medium onion, cut into chunks

1 small carrot, cut into chunks

4 cloves garlic, peeled

2 oz. fresh basil

1/3 cup extra virgin olive oil

3-1/2 quarts (14 cups) cold water

1 bunch kale, stems removed and torn into 1/2-inch pieces

1 bunch Swiss chard, stems removed and torn into 1/2-inch pieces

1 lb. zucchini, cut into 1/2-inch pieces

2 Parmesan rinds

2 Tbsp salt, plus more to taste

1-1/2 lb. cheese tortellini

VEGGIE BALLS

2 quarts (8 cups) water

1 Tbsp salt

1 large eggplant, unpeeled and cut into 1-inch cubes

1-1/3 cup panko breadcrumbs, divided

1/4 cup grated Parmesan cheese

2 Tbsp minced parsley

2 garlic cloves, minced

1 egg, lightly beaten

Salt and pepper, to taste

Olive oil, for frying

Directions:

1. First, start the soup. In a food processor, combine the onion, carrot, garlic, and basil. Pulse until it is a smooth paste.
2. In a large soup pot, heat the olive oil over high heat. Scrape the paste into the pot and cook, stirring constantly, until the paste has released liquid and starts to dry out a bit, about 5 minutes. Pour the cold water into the pot, scraping the paste from the bottom of the pan. Bring to a boil. Lower the heat and simmer the broth, covered, for about 15 minutes.
3. Stir in the kale, chard, zucchini, Parmesan rinds, and salt. Return to a simmer and cook, covered for 25 minutes and then uncovered for 20 minutes. Add the tortellini in the last 10 minutes of cooking.
4. While the soup simmers, prepare the veggie balls. In another large pot over high heat, add the water and salt and bring to a boil. Add the eggplant and boil, uncovered, for 10 minutes, or until eggplant is cooked, pressing them down into the water regularly. Drain in a colander and push out as much water as possible using the back of a spoon. Finely chop eggplant.
5. In a large bowl, combine the eggplant, 1 cup of panko, Parmesan, parsley, and garlic. Mix in the egg and season to taste with salt and pepper.
6. Roll the eggplant mixture into small balls that are about 1-inch in diameter and set them on a platter. Put the remaining panko in a small bowl and roll each ball in the breadcrumbs to coat evenly. Set the coated balls on a clean tray.
7. Pour the olive oil into a 10-inch skillet to a depth of 1/2 inch. Turn the heat to medium and when the oil begins to shimmer, put a test ball in the skillet. If it sizzles immediately, then the oil is hot enough. When the oil is ready, carefully put the balls in the skillet in a single layer.
8. Fry, turning gently with a spoon, until browned all over, about 3 minutes total. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining balls until all of them have been cooked.
9. Divide the soup evenly among 8-10 bowls and serve topped with the veggie balls.

Source: Adapted slightly from Joanne Eats Well With Others.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie

Whether or not you eat kosher or vegetarian, all flavor palettes can enjoy this eggplant and tofu stir fry with a garlic sauce.

Jump to recipe

Easter may be over but some of you are still celebrating Passover so I thought this would be an excellent time to share a recipe I recently tried from the cookbook, Secret Restaurant Recipes From the World’s Top Kosher Restaurants. I may not be Jewish or eat kosher but that doesn’t stop me from enjoying the foods that may fall into that category. Great food cannot be denied!

This belief was solidified after salivating over the recipes in this cookbook such as smoked short rib tacos (Reserve Cut @ Manhattan, NY), sweet potato soup (Citron & Rose @ Philadelphia, PA), rockport salad (Milk Street Cafe @ Boston, MA), the chedarhurst sandwich (Carlos & Gabby’s @ Lakewood, NJ and various NYC locations), tortelloni (Ottimo Cafe @ Howell, NJ), cannelloni (Maxim @ London, England), pizza de nonna (Posh Tomato @ Brooklyn, NY), and chocolate babka bread pudding (The Prime Grill @ Manhattan, NY). Heck they even offer tips, techniques, and menu ideas.

The first recipe I tried was the eggplant chicken in garlic sauce (Segal’s Oasis Grill @ Phoenix, AZ), but made it with tofu as a suggested alternative in the recipe’s notes and it did not disappoint. Once the eggplant and tofu was drained, the rest was easy and quick to prepare and the garlic sauce was perfection. You won’t miss the meat in this dish but if you are unconvinced, substitute the tofu with chicken.

Looking for more recipes inspired by your favorite restaurants? Check out my Copycat Restaurant Recipes Roundup.

One year ago: Apple Jelly Glazed Pork Chops

Two years ago: Slow Cooker Chicken Nachos

Three years ago: Cheesy Potato Casserole

EGGPLANT TOFU IN GARLIC SAUCE

Print

Yield: 2-3 Servings Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

STIR FRY

• 1 lb. eggplant, cut into 1-inch cubes
• Salt
• 1 lb. extra firm tofu, drained and cut into 1-inch cubes
• 3 Tbsp cornstarch
• 3 Tbsp chopped garlic
• 1/4 tsp chili pepper flakes
• 1/3 cup shredded carrots
• Canola or vegetable oil, for frying

SAUCE

• 1/3 cup reduced sodium soy sauce
• 2 Tbsp sugar
• 1 tsp toasted sesame oil
• 1 tsp ground black pepper
• 1 tsp cornstarch

Directions

1. Place eggplant in a large colander and sprinkle with salt. Allow to rest for 20-30 minutes. Rinse and drain well, gently squeezing out any excess water.
2. While the eggplant rests, prepare the sauce. In a small bowl, whisk together the soy sauce, sugar, oil, pepper, and cornstarch. Set aside.
3. Prepare the tofu: Place cornstarch in a shallow dish. Toss the tofu in the cornstarch until coated.
4. In a wok or large saute pan over medium heat, add 3-inched of oil. When oil is shimmering it's ready. Add tofu and fry until golden, about 2 minutes per side. Remove from oil and let drain on a paper towel-lined plate.
5. Add eggplant to the same oil and fry until golden, 2-3 minutes. Remove from oil and let drain on the same plate as the tofu. Discard all but 1 tablespoon of oil.
6. Add garlic and chili pepper flakes and fry for 30 seconds. Return the tofu and eggplant to the pan. Add carrots and sauce and fry for 2 minutes, stirring to coat all ingredients with the sauce. Serve immediately over rice, if preferred.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 4/11/20, pictures above and below are the originals.

Items you may need (affiliate links):

Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.

Jump to recipe

For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic baked eggplant parmesan but the oven-fried eggplant parmesan I am sharing today is a little different.

The classic version was layered in a casserole after the eggplant was breaded and oven-fried. This oven-fried eggplant parmesan is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.

One year ago: Dark Chocolate Cherry Almond Granola Bars

OVEN-FRIED EGGPLANT PARMESAN WITH PARSLEY ORZO

Print

Yield: 4 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup uncooked orzo pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp salt, divided
• 1 medium eggplant
• 3 Tbsp all-purpose flour
• 1 tsp water
• 1 egg
• 3/4 cup Panko breadcrumbs
• 1/2 tsp dried oregano
• 1 oz. Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 4 oz. fresh mozzarella cheese, thinly sliced
• 1-1/3 cups marinara sauce, warmed
• 1/2 tsp black pepper

Directions

1. Arrange oven rack 10 inches below broiler element. Preheat broiler to high.
2. Line a cooking sheet with aluminum foil, place a cooling rack on top and coat with cooking spray. Set aside.
3. Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.
4. While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt.
5. Place flour in a shallow bowl. In another shallow bowl whisk together 1 teaspoon water and egg. Combine panko, oregano, and Parmigiano-Reggiano in a third shallow bowl.
6. Dredge eggplant in flour, dip in egg mixture, and then panko mixture, gently pressing mixture to adhere. Arrange on prepared baking sheet. Lightly coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.
7. Arrange 1/2 cup orzo mixture on each of 4 plates, top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.

Source: Adapted slightly from Cooking Light, May 2014.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/16/2023, photo above is the original.

These eggplant manicotti (or eggplant rollatini) are stuffed with a creamy pesto filling and topped with your favorite marinara sauce.

Jump to recipe

Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far and I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.

Jazzing up boxed mac and cheese is my super power. But I digress.

On the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this eggplant manicotti recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline. The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.

I’m not entirely sure why this recipe is called eggplant manicotti when there is a very real dish called eggplant rollatini (but can also be made with chicken rollatini or just called chicken rolls) – but here we are. No matter what you call it, it’s delicious! Like a low-carb version of my favorite chicken pesto lasagna rolls.

EGGPLANT MANICOTTI WITH CREAMY PESTO FILLING

Print

Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup shredded mozzarella cheese, divided
• 1 cup basil pesto
• 1/2 cup spinach leaves
• 4 Tbsp cream cheese*
• 15 oz. ricotta*
• 1/4 tsp salt
• 1-1/2 lb. eggplant, cut lengthwise into 20 slices
• Cooking spray
• 2 cups marinara sauce

Directions

1. Combine 1/2 cup mozzarella, pesto, spinach, cream cheese, ricotta, and salt in a food processor and process until smooth. Set aside.
2. Arrange half the eggplant slices (or as many will fit) in a single layer on a baking sheet coated with parchment paper. Lightly coat with cooking spray and broil for 5 minutes or until browned and very tender. Repeat with remaining eggplant.
3. Preheat oven to 375 degrees. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place the eggplant slices, browned sides down, on a smooth surface. Spoon about 2 tbsp of the pesto filling in the center of each slice. Roll up, starting at the short ends, and place the eggplant rolls, seam sides down, over the sauce. Repeat with remaining eggplant and pesto. If there is any pesto left over, pour it on top of the eggplant rolls. Pour 1 cup marinara sauce over the eggplant rolls. Sprinkle remaining mozzarella evenly over the top.
4. Bake for 30 minutes or until cheese is lightly browned. Serve immediately.

Notes

*Can also use low fat alternatives

Source: Adapted from Joanne Eats Well With Others, originally adapted from Cooking Light.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/7/2023, photo above is the original.

And these stuffed morsels? I was at a loss for words after the first bite. It may take a but of time, but good grief was is more than worth it! Make it. Now. I promise you will fall in love – again.

Ingredients:

MARINARA SAUCE

1/4 cup yellow onion, diced

2 cloves garlic, minced

1 can whole tomatoes

2 Tbsp olive oil

1 Tbsp fresh thyme

1 tsp dried oregano

1 tsp paprika

4 oz mascarpone cheese

2 Tbsp fresh basil, chopped

2 Tbsp fresh parsley, chopped

EGGPLANT & SHELLS

20 jumbo pasta shells, cooked

2 large eggplants, peeled and cubed

1/4 cup yellow onion, diced

3 cloves garlic, minced

1/3 cup fresh parsley, chopped, plus more for garnish

1 cup shredded Mozzarella

1 cup plain bread crumbs

1/2 tsp cayenne pepper

Pinch of salt and black pepper

Parmigiano-Reggiano, for garnish

BECHAMEL SAUCE

2 Tbsp unsalted butter

4 tsp all-purpose flour

1 cup heavy cream, at room temperature

1/4 cup milk, at room temperature

1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

Directions:

1. Preheat oven to 350 degrees, and lightly grease a 9 x 13 baking pan.
2. First, make the marinara sauce. In a sauce pan, heat the olive oil and cook the onions for 4-5 minutes, add the garlic and roast for another 2-3 minutes. Pour in the can of tomatoes and remaining ingredients. Bring to a boil then reduce heat to a simmer and simmer for 30 minutes.
3. Using an immersion blender (or transfer to a blender), puree until you reach a desired consistency. Turn heat to low and cover until ready to assemble the shells.
4. For the eggplant, heat a tablepsoon of oil over medium-low in a large pan and cook the cubed eggplant down to a mushy mass, stirring occasionally for approximately 25 minutes. Remove it from the pan and put it in a large bowl.
5. In the same pan, lightly sauté the onion and garlic for 2 minutes. Add to the bowl of cooked eggplant.
6. Stir in the parsley, Mozzarella, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill.
7. Meanwhile, prepare the bechamel sauce. Melt the butter in a non-stick sauce pan and slowly add the flour a teaspoon at a time, whisking until well blended (about 3 minutes). Next, whisk in the cream and milk and increase the heat to high until the sauce begins to simmer. Season with salt, pepper and nutmeg- cook for another 3 minute then turn heat to low and allow to sit until time to assemble the stuffed shells.
8. Pour the bechamel sauce into the prepared pan and spread evenly. Scoop a few tablespoons of eggplant filling inside each cooked shell. Place each pasta shell in the sauce, seam up. Dollop a spoonful of the marinara sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley and grated Parmigiano-Reggiano, if desired, and serve immediately.

Source: Stuffing adapted from Eggplant Veggie Burgers. Sauces adapted from Kitchen Belleicious.

Despite the heat, I still manage to turn on my oven. I pay for it (literally) when my utility bill comes every month, but I’m not very good at coming up with no-cook entrees. At least this one is on the stove-top (although I did use the broiler too). It takes a bit of extra time compared to a meat burger, but it was well worth it. It has to be impossible for these not to be juicy. And the fantastic flavors that come from the eggplant and seasonings won’t need to be accompanied by any condiments. Yes, a lover of condiments just stated their lack of purpose on this sandwich!

Ingredients:

3 large eggplants, peeled and cubed

4 green onions, sliced, both white and green parts

3 cloves garlic, minced

1/3 cup fresh parsley, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups plain bread crumbs

1/2 tsp cayenne pepper

Pinch of salt and black pepper

1-3/4 tsp Weber Grill Creations Gourmet Burger Seasoning (or your favorite blend)

Buns and toppings

Directions:

1. In a large pan (my largest wasn’t big enough so I used to pans), heat a bit of oil over medium-low and cook the cubed eggplant down completely, till it’s sort of a mushy mass of eggplant. This takes about 25 minutes, and be sure to stir occasionally. When you stir, smush it with your spoon or spatula. Remove it from the pan and put it in a large bowl.
2. In the same pan, lightly sauté the green onions and garlic, just about 2-3 minutes to take the raw edge off. Add to the bowl of cooked eggplant.
3. Stir the parsley, cheddar, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill. After chilling, form the mixture into 8 patties.
4. In the same large skillet, heat a bit of oil over medium high heat. Get the oil nice and hot, and cook the patties for 4-5 minutes on one side, then flip and cook on the second the side for about 5 minutes*. You want them nicely golden brown and crispy on each side (will still be a bit mushy inside).
5. Serve with your favorite burger accessories. Store any leftovers in the fridge!

*Cooking them in the pan was a failure for me. Instead I stuck them under the broiler set at 500 degrees for about 10 minutes per side, or until crispy and browned.

Source: Elle’s New England Kitchen, with slight changes purely based on what I had on hand already.

This pasta dish is loaded with roasted vegetables: penne with eggplant, bell pepper, tomato, onion, shallot, and a pesto pine nut crunch topping.

Jump to recipe

I’m a sucker for recipes with pine nuts in the ingredient list, especially when combined with a pile of basil. I just cannot help myself! (But at least I can restrain myself from eating an entire batch of fresh homemade ice cream in one sitting.)

As you can expect with such a proclamation, while searching for what to make for dinner this was an immediate win, without contest. Especially since I am trying to bring more vegetables into my meals.

Bonus points that some of the ingredients were grown right in my back yard – basil and cherry tomatoes. I wish we had eggplant and sweet bell peppers, but alas, maybe next year.

The medley between the pile of roasted veggies and penne in this dish are topped off with a basil-Parmesan-pine nut mixture and then a little Mozzarella. Yes that topping sounds a lot like basil pesto because it basically is except without the olive oil to make it runny.

If you are a fanatic (and have money to burn – but hopefully not literally burn), you could add more whole pine nuts on top to get all nice and toasted while the pasta bakes together. I didn’t have any to spare but maybe next time ;-). Regardless, in the end all the chopping and cooking time pays off in flavor.

Want more vegetable packed pasta dishes?

• Eggplant Manicotti with Creamy Pesto Filling
• Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce
• Penne with Butternut Squash, Kale, and Goat Cheese
• Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce
• Three Cheese and Swiss Chard Pasta Bake Cake
• Veggie Lasagna
• Veggie Skillet Lasagne
• White Skillet Lasagna with Butternut Squash and Kale

Post updated 8/18/22, photo above is the original.

PENNE WITH EGGPLANT AND PINE NUT CRUNCH

Print

Yield: 8 servings Prep Time: 40 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium eggplant, cut into 1/2 inch cubes
• 1 large yellow bell pepper, cut into 1/2 inch cubes
• 1 cup grape tomatoes, halved
• 1 large shallot, chopped
• 1/2 medium yellow onion, chopped
• 2 Tbsp olive oil
• 2 cups (firmly packed) fresh basil leaves, divided
• 1-1/4 cup freshly graded Parmesan cheese, divided
• 1/4 cup pine nuts
• 3 large cloves garlic, divided
• 1 (15 oz.) can whole plum tomatoes in juice
• 1/4 cup fat free milk
• 2 Tbsp fat free plain Greek yogurt
• 16 oz. whole wheat penne
• Fresh mozzarella for grating over the top

Directions

1. Preheat oven to 425 degrees. Spray two large rimmed baking sheets with nonstick spray. Divide eggplant, peppers, tomatoes, shallot, and yellow onion and spread in a single layer. Drizzle veggies with olive oil. Toss. Sprinkle with salt and pepper. Roast veggies until tender, stirring often and rotating halfway through, 35-45 minutes.
2. Combine 3/4 cup basil, 3/4 cup Parmesan, pine nuts, and 2 garlic cloves in food processor. Blend until crumbly. Season with salt. Remove to a bowl and set aside.
3. Blend tomatoes with juice, milk, Greek yogurt, 1-1/4 cups basil, and remaining garlic clove in processor until smooth. Season sauce with salt and pepper.
4. In a large pot of boiling water, cook pasta until al dente, stirring occasionally. Drain. Return to pot. Toss with veggies, tomato sauce, and 1/2 cup Parmesan. Transfer to a 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
5. Bake pasta until heated through, 25-35 minutes. Let stand 10 minutes and serve.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This crispy eggplant parmesean is a little less messy to make thanks to oven-fried eggplant, layered with your favorite marinara sauce, mozzarella, and fresh basil.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

What’s better than a great meal and a movie? Sharing the experience with friends while in PJs!

Last Friday I got together with a couple friends to cook dinner and watched movies… and yes all while we rocked our favorite pajamas. Which meant I was wearing my Ohio State sweatpants, doubling as my spirit for the night since our Basketball team was playing.

Unfortunately they did not feel the spirit enough to pull out a win, but at least dinner was a success.

While preparing and cooking dinner we were eating more than enough avocado salsa, which I must get the recipe from Young-In to make again. Then Stephanie shook up some Cosmopolitan’s and kept them coming. Which lead to very giggly girls, especially when we put on mud masks later in the evening.

Yet we somehow proceeded to pass out while watching the first Underworld (P.S. I have a girl-crush on Kate Bekinsale). Guess that’s what happens when you try to watch a movie starting at midnight after great food and drinks. O:-)

For the main event, we made eggplant parmesan and used Young-In’s husband Chris’s pasta sauce which he so kindly made in advance for us to use while he was out of town for the weekend. You can use your own favorite homemade sauce, or just use a jar.

Also, we used Romano cheese, so I suppose this should really be called Eggplant Romano. Oh well, close enough. It turned out great so it obviously did not hurt anything and the eggplant was nice and crisp.

Which leads to me to advise that the most important step is draining the eggplant! How else are you going to achieve that cripsy goodness?

Once everything was done, dinner was served with spinach salad, garlic knots, spaghetti, and cosmopolitans. And don’t forget dessert! We had Strawberry Nutella Bread Pudding, which I will share with you tomorrow.

Post updated 9/15/20, photo above is the original.

BAKED EGGPLANT PARMESAN

Print

Yield: 4-6 Servings Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. globe eggplant, cut crosswise into 1/4-inch thick rounds
• 1-1/2 tsp salt
• 2 cups bread crumbs
• 1-1/2 oz. freshly grated Parmesan cheese, about 3/4 cup
• Pinch of salt
• 1 tsp pepper, divided
• 3/4 cup flour
• 3 large eggs
• 3 Tbsp vegetable oil
• 1-1/2 cup pasta sauce, plus more for serving
• 4 oz. shredded mozzarella cheese (about 1 cup)
• 1/2 oz. freshly grated Parmesan cheese (about 1/4 cup)
• Fresh basil leaves, torn, for garnish

Directions

1. To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined.  Transfer the salted eggplant to a colander and set the colander over the now empty bowl.  Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes.  Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels.  Press firmly on each slice to remove as much liquid as possible.  Wipe off any excess salt.
2. While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425 degrees.  Place the bread crumbs in a pie plate and mix in the cheese, salt, and 1/4 teaspoon pepper; set aside.
3. Combine the flour and 3/4 teaspoon pepper in a large zipper lock plastic bag; shake to combine.  Beat the eggs in a second pie plate.  Place about half of the eggplant slices in the bag with the flour; seal and shake to coat.  Remove the slices, shaking off the excess flour.  Dip in the eggs, letting the excess run off.  Coat evenly with the bread crumb mixture.  Set the breaded slices on a wire rack.  Repeat with the remaining eggplant until all the slices are breaded.
4. Remove the preheated baking sheet from the oven.  Add the vegetable oil to the sheet and tilt to coat evenly (or use a brush).  Place the breaded eggplant slices on the baking sheet in a single layer.  Bake until the eggplant is well browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes.  Do not turn off the oven after the slices are baked.
5. To assemble the dish, spread 1/2 cup of the sauce in the bottom of a 2-quart casserole dish.  Layer in half of the eggplant slices, overlapping the slices to fit.  Spread with another 1/2 cup of the sauce.  Sprinkle with half of the mozzarella.  Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella.  Bake until bubbling and the cheese is browned, 13-15 minutes.  Cool 10 minutes, scatter the basil over the top, and serve with your favorite pasta.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE