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Dairy
Easy
40 Minutes
Diets 
This recipe is my “healthier ” versions of my pretty famous eggplant parmesan spaghetti. I use parsnips instead of potatoes because I like the tangy bite the parsnips have, 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 Gefen Panko Crumbs
1/2 cup grated Parmesan cheese, plus additional for finishing dish
2 tablespoons olive oil
1 teaspoon Gefen Oregano
1 teaspoon garlic powder
Tuscanini Tomato Sauce, as needed
Bring a large pot of water to boil. Add spiralized parsnips and cook for four to five minutes, until wilted and soft but still with a little bite.
Preheat oven to 375ºF.
In a bowl, toss together eggplant, salt, panko crumbs, Parmesan cheese, olive oil, oregano, and garlic powder. Make sure to try to get as much coating as you can onto the eggplant cubes.
Spread eggplant onto a greased baking sheet and bake for 20 minutes, tossing midway.
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.
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