This recipe is a “healthier” version of my pretty famous eggplant Parmesan spaghetti. I use parsnips instead of potatoes because I like their tangy bite, but feel free to use regular potatoes or any other vegetable that you love.

2 large parsnips, spiralized
1 small eggplant, cut into bite-size cubes
2 teaspoons kosher salt
1 cup panko crumbs
½ cup grated Parmesan cheese, plus additional for finishing dish
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon garlic powder
tomato sauce, as needed

  1. Bring a large pot of water to a boil. Add spiralized parsnips and cook for 4 to 5 minutes, until they are wilted and soft but still have a little bite.
  2. Preheat oven to 375°F.
  3. In a bowl, toss together eggplant, salt, panko crumbs, Parmesan cheese, olive oil, oregano, and garlic powder. Make sure to get as much coating as you can on the eggplant cubes.
  4. Spread eggplant on a greased baking sheet and bake for 20 minutes, tossing midway.
  5. Spread a little tomato sauce on the bottom of a serving dish. Add parsnip spaghetti and top with roasted eggplant. Top with more sauce and additional Parmesan.


Yield: 2 to 3 servings

For more great recipes, check out this weeks issue of Whisk by Ami