Thursday, June 30, 2016

"Eggplant Parm" Spaghetti

I love eggplant parm, but my other half isn't so fond of the mushy texture it can tend to have, and I'm not a fan of the idea of breaded & fried food. This meal is the perfect compromise - all of the delicious flavors of the classic dish, paired with wholewheat (or gluten free!) pasta for a much healthier twist. And, if you ask me, it has more flavor than the original!

I really wanted to throw a bunch of spinach into this dish, too, to up the veggie factor, but the stuff at our local market didn't look very fresh that day so I gave it a swerve. By all means, if you have a bag in your fridge, add a big handful or two right at the very end.

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