Eggplant (Aubergine) and Bow-Tie Noodles

“This dish is reminiscent of eggplant parmesan, but with an important difference. The eggplant is cooked in the mircrowave, so you don't need to saute it in a large amount of oil. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the noodles in a large pot of boiling water for 15 minutes, or until just tender.
  2. Drain and keep warm.
  3. Meanwhile, place the eggplant and onions in a 3-quart casserole.
  4. Cover with lid or vented plastic wrap.
  5. Microwave on high for a total of 8 minutes, or until soft; stop and stir halfway through the cooking period.
  6. Stir in the tomato sauce and pepper.
  7. Cover again and microwave on high for 4 minutes, or until bubbly.
  8. Serve over the noodles.
  9. Sprinkle with paremsan.

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