Parmesan Eggplant Spaghetti Sauce
A hearty and flavorful vegetarian pasta sauce featuring tender eggplant, ripe tomatoes, and aromatic herbs. Rich in umami and vibrant with fresh parsley and oregano, this dish is perfect for those seeking a comforting, vegetable-forward meal that pairs beautifully with spaghetti and a sprinkle of Parmesan cheese.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 1 eggplant, cut into 1/2-inch cubes
- 1 medium onion, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 2 teaspoons dried parsley ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1 (12 oz.) can tomato paste ⓘ
- 1/2 cup liquid (water or dry wine) ⓘ
- 1 (4 oz.) can mushroom pieces ⓘ
- 2 teaspoons oregano ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon sugar ⓘ
Instructions
- Heat vegetable oil in a Dutch oven over medium heat.
- Cook and stir the eggplant, chopped onion, crushed garlic, and dried parsley in the oil until the onion is tender, about 8 minutes.
- Stir in the crushed tomatoes, tomato paste, liquid (water or dry wine), mushroom pieces, oregano, salt, and sugar.
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes.
- Serve the sauce over cooked spaghetti and top with Parmesan cheese.
Tips & Substitutions
To enhance the flavor, consider roasting the eggplant before adding it to the sauce. If you don't have dried parsley, fresh parsley can be used instead, but you might need to adjust the quantity as fresh herbs are more potent. For a lighter sauce, substitute half of the vegetable oil with olive oil, adding a nice flavor twist. This sauce pairs well with various Italian recipes.
Serving Suggestions
Serve this delicious Parmesan Eggplant Spaghetti Sauce over your favorite pasta, such as spaghetti or penne. Top with freshly grated Parmesan cheese and a sprinkle of fresh basil for added flavor. It also pairs well with Chewy Homemade Breadsticks(Appetizer) or a side salad for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the sauce in a saucepan over low heat, stirring occasionally. If the sauce thickens too much while storing, you can add a splash of water or broth to restore its consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Eggplant Spaghetti Sauce contains roughly 595 calories, with 14g protein, 111g carbohydrates, and 17g fat. It is an excellent source of vitamin C (102% of the Daily Value), dietary fiber (84% of the Daily Value), and iron (79% of the Daily Value). Note that it is relatively high in sodium, at 927mg per serving (40% 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 sauce ahead of time?
Absolutely! This sauce can be made ahead of time and stored in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
What can I substitute for eggplant?
If you're not a fan of eggplant, try using zucchini or bell peppers instead. Both options provide a similar texture and will absorb the flavors of the sauce well. Adjust the cooking time slightly to ensure they are tender.
Is this recipe suitable for a vegetarian diet?
Yes! This Parmesan Eggplant Spaghetti Sauce is vegetarian and packed with flavor, making it a great choice for those following a vegetarian diet. You can also serve it over whole grain pasta for a healthier option.
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).