Crispy, Roasted Eggplant Medallions Served Over Flavis Spaghetti (AKA the lazy cook's eggplant p

This may be my favorite pasta recipe EVER. The flavor is out of this world. I actually crave it. It is even better with a delicious, homemade red sauce (but isn't everything?). So of course, pair my favorite pasta topping with delicious low protein noodles and it is win-win.

I have not tried Flavis pasta before and was pleasantly surprised. The texture is great and my carnivore, pasta-loving husband snuck a few (maybe more than a few). He said it tastes exactly like real pasta. Hearing that never gets old. Might I add again, Flavis products are non GMO, gluten free and preservative free. Doesn't get better than that. You can buy this pasta here.

Let's get to the eggplant. This is easy, peasy. Slice the eggplant, top with your favorite breading and red sauce. Then, roast until crispy. It is a spin off from eggplant parm but is 10x easier and faster. Perfect for weeknight meals and tastes even better as a leftover in a yummy low pro work lunch. This recipe makes a lot but as you all know, I love leftovers for low pro work lunches.

Personally, I prefer the eggplant overcooked and crispy. When you place over the noodles with the red sauce it softens up. The combination of flavors meld perfectly. Therefore, I slice as thin as possible. If you prefer your eggplant more moist, slice a little thicker.

This is a practical meal but tastes like you were slaving away all day. I love to serve with the high protein option... a quickie instant pot chicken dish that my husband said was "the best meal I have ever made". Link below. Give it a try for the high protein peeps in your family.

Eggplant Medallions:

107 gm baked eggplant= 87 mg of phe, 2.2 gm of protein and 181 calories

563 gm eggplant (6.86 cups)

1 tbsp olive oil

100 gm low pro bread crumbs (you can certainly make your own with dry, leftover low pro bread)

45 gm shredded low protein cheese (Follow Your Heart is my favorite and VERY low in phe)

1 tsp garlic salt

158 gm red sauce of choice

Pasta:

.5 box Flavis Spaghetti (56 gm dry pasta= 10 mg of phe, 0 gm protein and 210 calories)

.5 cup red sauce (56 mg of phe, 2 gm protein and 80 calories)

1. Preheat oven to 375 bake.

2. Slice the eggplant (1 cm thick is my preference). Spray cookie sheet with cooking spray or olive oil. Line eggplant on cookie sheet.

3. Splash some olive oil over the eggplant.

4. Mix the breadcrumbs, parmesan and garlic salt.

5. Place one spoonful of the breading mixture on each eggplant medallion.

6. Bake for 20 minutes.

9. Remove from oven after 20 minutes and place one spoonful of red sauce on top of each medallion. You can certainly sprinkle a touch more parmesan on top of red sauce at this point but I do not account for that on the phe content above.

10. Return to oven and cook for another 20 minutes for crispy medallions and 10 minutes if you wish them to be more moist.

11. In the meantime, boil water for noodles. Place 1 tablespoon of table salt in the water for added flavor and 1 tablespoon of oil to keep noodles from sticking.

12. Add noodles and cook until al dente. Drain and toss in remaining red sauce.

13. Serve noodles hot with sauce and top with as many or as few eggplant slices as desired. Give another sprinkle of parmesan for good measure.

Link to chicken parm instant pot recipe for high protein modification here.