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Eggplant Pasta with Mozzarella

Prep Time
Total Time

4 servings

Bring together a chunky veggie sauce and spaghetti for our Eggplant Pasta with Mozzarella. Mozzarella and basil make this eggplant pasta memorable.

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What You Need

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Make It

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  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
  • Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.

Special Equipment Needed


One small eggplant will yield about 3 cups (1/2-inch) pieces.

Storage Know-How

Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 580
Total fat 30g
Saturated fat 11g
Cholesterol 40mg
Sodium 720mg
Carbohydrate 56g
Dietary fiber 6g
Sugars 10g
Protein 23g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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