Over the MoFo I made a Chick'n Scampi pasta dish from Olive Garden. This dish impressed Mikel so much he requested it again. I wanted to change it up somewhat, so I married Eggplant Parm and the Scampi dish and came up with this course: Baked Eggplant over Scampi Pasta.
As the name implies, Scampi includes lemon and garlic.
I baked the eggplant which turned out just as crunchy as frying it, but without the obvious oily texture. You can add some Daiya to it at the end to get the Parmesan effect.
The pasta sauce is soy free, using cashews as the base of the creamy sauce. Mikel's only complaint was the size of the peppers. Therefore, I have adjusted the recipe since the picture to reflect his concern; dice the peppers and not slice them.
I served these over rice pasta so if you are using gluten free pasta, make sure not to over cook it; it'll turn to mush.
eggplant, bread crumbs, spices: $4
cashew, nutritional yeast: $2.50
pasta, lemon: $3.50
garlic, pepper, onion: $3
Total to make 4 servings: