Eggplant Pasta

It’s real hot out and while most crops can’t handle it, eggplants are hanging in there. Looking for a new way to cook em up? Try slicing them thin and making some Eggplant Pasta with them!


2 medium or large eggplants

4 tablespoons olive oil

1 teaspoon garlic, chopped finely

½ teaspoon red pepper flakes

4 small tomatoes

4 tablespoons basil, sliced thinly

¼ cup grated Parmesan cheese

Fresh ground pepper



  1. Scoop out seeds from tomatoes. Chop tomatoes.
  2. Peel the skin off each eggplant. Slice the eggplant lengthwise, about ¼-inch thick.
  3. Evenly coat each slice with salt and let them rest on a wire rack for about 30 minutes. This draws out the bitter taste.
  4. Rinse eggplant with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  5. In a large skillet, heat the oil. Add the garlic and red pepper flakes and toast.
  6. Add the eggplant “pasta” and toss to coat.
  7. Add the tomatoes and cook for 3 minutes.
  8. Add the basil and Parmesan cheese and toss to combine. Season with pepper. Serve immediately.

Serves: 8

Serving size: ½ cup

Nutrition Information: per serving

Protein3 (g)
Carbohydrates11 (g)
Sugar0 (g)
Fiber4 (g)
Fat8 (g)
Calcium46 (mg)
Sodium344 (mg)
Iron0.7 (mg)
Vitamin D0 (µg)
Folate24.2 (µg)

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.