This recipe is a “healthier” version of my pretty famous eggplant Parmesan spaghetti. I use parsnips instead of potatoes because I like their tangy bite, but feel free to use regular potatoes or any other vegetable that you love.
2 large parsnips, spiralized
1 small eggplant, cut into bite-size cubes
2 teaspoons kosher salt
1 cup panko crumbs
½ cup grated Parmesan cheese, plus additional for finishing dish
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon garlic powder
tomato sauce, as needed
- Bring a large pot of water to a boil. Add spiralized parsnips and cook for 4 to 5 minutes, until they are wilted and soft but still have a little bite.
- Preheat oven to 375°F.
- In a bowl, toss together eggplant, salt, panko crumbs, Parmesan cheese, olive oil, oregano, and garlic powder. Make sure to get as much coating as you can on the eggplant cubes.
- Spread eggplant on a greased baking sheet and bake for 20 minutes, tossing midway.
- Spread a little tomato sauce on the bottom of a serving dish. Add parsnip spaghetti and top with roasted eggplant. Top with more sauce and additional Parmesan.
Yield: 2 to 3 servings
For more great recipes, check out this weeks issue of Whisk by Ami
