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Eggplant Tortoglioni

Course Pasta
Cuisine Italian
Keyword eggplant,, pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories 96 kcal


  • 1 eggplant 1 eggplant, peeled, sliced and each slice quartered
  • .50 onion 1/2 onion, peeled and finely chopped
  • salt salt
  • pepper pepper
  • 27 ounces strained tomatoes 1 27-ounces can strained tomatoes
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • vegetable oil vegetable oil for frying
  • parmesan cheese parmesan cheese


  1. Placed the eggplant on a cutting board and sprinkle with salt. Let rest for 20 minutes with a heavy weight over. Rinse and pat dry.

For The Sauce

  1. Heat olive oil in a sauce pan add the garlic and brown it. Once the garlic is brown on all sides discard.

  2. Add the onions and saute until tender.

    Add the tomatoes to the saucepan and gently simmer for 20 minutes. Season with salt and pepper.

For The Eggplant:

  1. In a large skillet add the oil and heat to high, should be hot but not smoking. Fry the eggplant in batches until golden, 2 minutes. Remove and rest on paper towels to drain oil.


  1. When finished with the eggplants add them to the tomato sauce and simmer at low until the pasta is cooked.

  2. In a large pot of salted water cook the tortiglioni or any tubular pasta according to package directions

  3. Serve with the tomato eggplant. Shave some parmesan cheese over of desired.

Nutrition Facts
Eggplant Tortoglioni
Amount Per Serving
Calories 96 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 282mg8%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 3.5mg4%
Calcium 13mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.