250g pasta of your choice
15ml (1 Tbsp) olive oil
1 medium onion, finely diced
2 garlic cloves, minced
400g button mushrooms, sliced
375ml (1 1/2 cups) fresh cream
1 bunch spinach, chopped
For the eggplant:
1-2 medium eggplants
2 large eggs, beaten
250ml (1 cup) breadcrumbs
250ml (1 cup) grated parmesan cheese
salt and pepper, to taste
To serve:
grated parmesan
fresh basil
Cook the pasta according to the package instructions.
Add the olive oil and onions to a medium heated nonstick 28cm pan. Sauté the onions for 3 – 4 minutes, then add the garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pan and cook for 4 – 6 minutes. Add the cream and allow to reduce for 6 minutes before adding the chopped spinach. Cook for another 3 – 4 minutes, season with salt and pepper and then add the cooked pasta.
For the eggplant:
Preheat the oven to 180°C and line a baking sheet with baking paper.
Cut the eggplants into rounds, about 1cm in thickness and season with salt and pepper.
Combine the breadcrumbs and parmesan cheese in a mixing bowl. Then coat the eggplant rounds with the beaten egg and then coat them with the breadcrumbs. Repeat the process again for a thicker coating if you would like.
Place the coated rounds onto the baking sheet and place into the oven to bake for 15-20 minutes until golden brown in colour.
To serve:
Add some pasta to a serving bowl, topped with 3-4 rounds of crispy baked eggplant.
Add some grated parmesan and fresh basil before serving.
There you have it! A delicious and easy Creamy Mushroom & Spinach Pasta with Crispy Baked Eggplant made with everyone’s favorite purple veggie. Don’t forget to check out this video we created, that you can share with your friends and family.
