Whole-Wheat Penne with Eggplant and Ricotta

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Tossing hot whole-wheat pasta with ricotta cheese creates a quick creamy sauce that’s rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand.


  • 2 tablespoon oil, olive, extra-virgin
    plus more for pan
  • 1 1/2 pounds eggplant
    cut into 1" cubes
  • salt
    to taste
  • pepper, black ground
    to taste
  • 8 ounce(s) pasta, penne, 100% whole-wheat
  • 1 small onion(s)
    thinly sliced
  • 3 clove(s) garlic
  • 1 can(s) tomatoes, diced
    14.5 ounces, with juice
  • 2 teaspoon vinegar, balsamic
  • 1 cup(s) cheese, ricotta, part-skim


  • 1

    Heat oven to 450°F. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.

  • 2

    While eggplant is roasting, cook pasta in a large pot of lightly salted boiling water according to the package directions.

  • 3

    Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar.

  • 4

    Drain pasta and transfer to a large bowl. Add tomato mixture, eggplant, and cheese and toss to combine. Season with salt and pepper to taste and serve.

  • Each serving is 2 cups.
Nutritional Information Amount Per Serving
  • Calories420
  • Total Fat14g
  • Saturated Fat4g
  • Sodium320mg
  • Carbohydrates62g
  • Dietary Fiber12g
  • Protein18g
  • Cholesterol-
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