Crispy eggplant makes a creamy vegetarian entree

Crispy eggplant makes a creamy vegetarian entree

Crispy eggplant makes a creamy vegetarian entree

Crispy Eggplant served 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 less than 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.

Countdown:

•Place water for pasta on to boil.

•Preheat broiler.

•Prepare eggplant.

•Make pasta dish.

Linda Gassenheimer is an author of more than 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” 

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