Crispy eggplant

Crispy Eggplant with Penne Pasta and Garlic Tomato Sauce.

I was surprised to find crispy eggplant on the menu of an Irish pub. It wasn’t the usual pub food. The crisp topping and creamy inside made a great vegetarian entrée. Here it’s served with pasta mixed with a garlicky tomato sauce.

This meal takes under 15 minutes to make with the help of a microwave oven. The pasta boils for 8 minutes while you are making the eggplant.

Helpful Hints:

Any type of short cut pasta can be used.

Look for eggplants that are firm without a wrinkled skin.

Two tablespoons of tomato paste are needed. Freeze extra for another time.


Place water for pasta on to boil.

Preheat broiler.

Prepare eggplant.

Make pasta dish.

Shopping List:

To buy: 1 pound eggplant, 1 box penne pasta, 1 small can tomato paste, 1/4 pound grape tomatoes, 1 container minced garlic, 1 small piece Parmesan cheese, 1 container panko breadcrumbs, and 1 bunch basil

Staples: olive oil, vegetable oil spray, egg, salt and black peppercorns.

Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at


Recommended for you

Load comments