Eggplant, Bacon Spaghetti
A hearty spaghetti dish featuring crispy bacon, tender eggplant, fresh vegetables, and flavorful broth, perfect for those craving a savory, comforting meal with bold flavors.
Ingredients
Instructions
- Cook spaghetti enough for four servings according to package instructions.
- In a large skillet, brown bacon slices over medium heat.
- Add minced garlic and diced onion to the skillet with the bacon and cook for 1 minute.
- Add the sliced eggplant and cook until tender.
- Stir in chopped tomato and mushrooms; cook for 1 minute.
- In a small saucepan, add 1 to 1 1/2 cups water.
- Add the Ramen or saimin flavor packet to the water and heat through.
- Thicken the sauce with 3 tablespoons of flour or 2 tablespoons of cornstarch, stirring until smooth.
- Place cooked spaghetti on a platter.
- Pour the bacon and vegetable mixture over the spaghetti.
- Top with the prepared sauce and serve hot.
Tips & Substitutions
For added flavor, consider using a mix of fresh herbs like basil or oregano when cooking the eggplant. If you don’t have bacon, pancetta or turkey bacon can be a great substitute. To make it vegetarian, omit the bacon and use vegetable broth instead of water for the sauce. Adding a splash of soy sauce can enhance the umami flavor as well.
Serving Suggestions
Serve the Eggplant, Bacon Spaghetti hot, garnished with freshly grated Parmesan cheese and chopped parsley for added freshness. This dish pairs beautifully with a side salad and crusty bread. For a complete meal, consider serving it alongside Italian Vegetable Combo or your favorite garlic bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave in short intervals, stirring occasionally, or heat in a skillet over medium heat. You may need to add a splash of water or broth to loosen the sauce as it thickens when cooled.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant, Bacon Spaghetti contains roughly 299 calories, with 10g protein, 53g carbohydrates, and 7g fat. It is an excellent source of vitamin C (50% of the Daily Value), vitamin D (33% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pasta for this dish?
Absolutely! While spaghetti is traditional, you can use any type of pasta you prefer, such as fettuccine, penne, or even gluten-free options. Just adjust the cooking time according to the package instructions for the pasta you choose.
What can I substitute for eggplant if I don’t have any?
If you don't have eggplant, zucchini or bell peppers can be good substitutes. They will provide a different texture but still complement the other ingredients well. Just chop them into similar-sized pieces and cook them until tender.
Can I make this dish ahead of time?
Yes, you can prepare the bacon and vegetable mixture ahead of time and store it in the refrigerator. Just reheat it before serving. However, it's best to cook the spaghetti fresh to ensure it maintains its texture. Combine everything just before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).