Instructions

1. Open one package of It’s That Simple Fettuccine. Drain, rinse, and set aside.

2. Peel and cube your eggplant (save the other half for another of our yummy eggplant recipes). Lightly pat excess moisture from the eggplant with a paper towel. Chop the clove of garlic.

3. Heat olive oil in a large skillet over medium heat. Sauté the chopped garlic until fragrant. Add the cubed eggplant and season generously with salt and pepper. Saute the mixture until the eggplant becomes soft and tender, about 10-15 minutes.

4. Add heavy cream to the pan and let it reduce into a thick sauce for about 5-8 minutes.

5. Add the Fettuccine to your skillet, along with most of the grated parmesan cheese (save some for garnish). Toss the ingredients to combine. Let it cook until the noodles heat through, about 3-5 minutes.

6. Dish up the eggplant alfredo in a bowl or plate and add the remaining Parmesan cheese to the top of the sauce. Dig in and enjoy this hearty and satisfying vegetarian meal!