Eggplant & bread crumb fettuccine from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 125) by Isa Chandra Moskowitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought spaghetti sauce for the book's "Spicy slurpy spaghetti sauce" specified in this recipe.

  • Wlow on November 14, 2025

    Very good approximation using 4 small Japanese eggplants steam-fried in two batches in 10” iron skillet (olive oil added a few times, then ladlefuls of pasta water with lid on). 1/2 lb whole-wheat thin spaghetti, heel of Dave’s Killer Bread (crumbled, toasted in dry pan), maybe 1 T finely chopped fresh thyme, abt 1 C homemade tomato sauce (could've used more). Tried with both nutritional yeast and pecorino (not vegan). Liked pecorino more but didn’t really need either. Green salad would’ve been nice alongside.

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