Meatless Monday! Spinach Fettuccine with Roasted Tomatoes and Garlic with Eggplant and Fresh Mozzarella

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Meatless Monday! Fried Eggplant and spinach fettuccine is easy and fresh!

Fresh mozzarella puts the finishing touch on thinly sliced eggplant lightly coated in Italian breadcrumbs.

Roasted garlic and roasted cherry tomatoes add rich flavor to spinach fettuccine.

With all this flavor, who misses the meat?

Top with shredded parmesan and enjoy!

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Toss tomatoes in olive oil and roast on 400 degrees until they pop open! and smell delicious!

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Beautiful beaujolais makes dinner…beautiful!

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Egg and water then bread crumbs go into frying pan with hot oil for a quick, light frying.

Mash up roasted garlic with a fork and mix in about 1/4 cup olive oil to create a “sauce”.

Add salt to taste.
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Just throw in fresh baby spinach to the last few minutes to boiling pasta to add flavor and nutrition.

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