Greek-Style Eggplant Sauce(With Fusilli)
A flavorful Greek-inspired eggplant and tomato sauce served over fusilli, featuring fresh basil, feta, and parmesan for a vibrant Mediterranean meal perfect for any occasion.
Ingredients
- about 2 tsp. olive oil ⓘ
- 1 chopped onion ⓘ
- 2 cloves garlic, minced
- 1 1/2 cups chopped ripe tomatoes
- 2 Tbsp. fresh, slivered basil leaves ⓘ
- salt, pepper and hot red pepper flakes to taste ⓘ
- large eggplant ⓘ
- vegetable cooking spray ⓘ
- 1 Tbsp. Parmesan cheese, freshly grated ⓘ
- 3 oz. plain or black pepper Feta cheese ⓘ
- 12 oz. fusilli ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
Instructions
- In a medium saucepan, heat 2 teaspoons of olive oil over medium heat.
- Cook the chopped onion and minced garlic until vegetables soften, about 5 minutes.
- Add the chopped ripe tomatoes, basil leaves, salt, pepper, and hot red pepper flakes to taste.
- Bring to a boil, then cover and reduce heat to simmer for 5 minutes.
- Meanwhile, prepare the eggplant by spraying it with vegetable cooking spray and cooking until tender.
- Cook the fusilli according to package instructions until al dente; drain.
- Combine the cooked eggplant and tomato sauce, then serve over the cooked fusilli.
- Sprinkle with freshly grated Parmesan, crumbled feta cheese, and chopped fresh parsley before serving.
Tips & Substitutions
For a richer flavor, consider roasting the eggplant before adding it to the sauce. If you want to reduce calories, you can use less olive oil or substitute with a low-calorie cooking spray. Fresh tomatoes can be swapped for canned ones if in a pinch, and feel free to add more vegetables like bell peppers or zucchini for extra nutrition. This dish also complements Mediterranean recipes beautifully.
Serving Suggestions
Serve the Greek-Style Eggplant Sauce over fusilli with a side of crusty bread to soak up the sauce or a fresh green salad for a light meal. It pairs wonderfully with Feta Fettuccine Salad or Layered Vegetable Casserole for a complete Mediterranean feast. For added flavor, top with a squeeze of lemon juice before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or warm it gently on the stovetop with a splash of water to maintain moisture. If the sauce thickens too much, adding a bit of water or broth can help restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Greek-Style Eggplant Sauce(With Fusilli) contains roughly 931 calories, with 9g protein, 30g carbohydrates, and 90g fat. It is an excellent source of iron (34% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1976mg per serving (86% 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 make this dish ahead of time?
Yes, you can prepare the sauce and cook the fusilli ahead of time. Simply store the sauce in the refrigerator and reheat it when ready to serve. Keep the pasta separate until serving to prevent it from becoming mushy.
What can I substitute for the Feta cheese?
If you don't have Feta cheese, you can use goat cheese or ricotta as alternatives. Both will provide a creamy texture and a tangy flavor that complements the sauce well. Just crumble or dollop them on top before serving.
Is this recipe suitable for meal prep?
Absolutely! This recipe is great for meal prep. You can portion out the sauce and pasta separately, making it easy to grab and reheat throughout the week. Just remember to store them in airtight containers to keep them fresh.
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).