Eggplant and Pesto Baked Pasta

Name: Eggplant and Pesto Baked Pasta
Yield: Serves 6
Ingredients: 1 lb / 500g small pasta (I used shells); 2 medium zucchini, peeled and shredded; 3/4 cup pesto (homemade or store-bought); 2 eggplants, sliced thinly lengthways; Olive oil spray; 2 cups light mozzarella, shredded; 1/4 cup parmesan, shredded; 1 lb / 500g cherry tomatoes, halved

Eggplant and Pesto Baked Pasta was pinched from <a href="http://notenoughcinnamon.com/2014/06/26/eggplant-pesto-baked-pasta/" target="_blank">notenoughcinnamon.com.</a>

"Adapted from The Australian Women's Weekly 'The Best-Ever Collection' cookbook. Cal: 450 - Protein: 22.5g - Fat: 23g - Carbs: 39g - Fiber: 7g - Sugar: 6.6g WW Old Points: 10 pts - Points+: 12 pts..."

INGREDIENTS

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1 lb / 500g small pasta (I used shells)

•

2 medium zucchini, peeled and shredded

•

3/4 cup pesto (homemade or store-bought)

•

2 eggplants, sliced thinly lengthways

•

Olive oil spray

•

2 cups light mozzarella, shredded

•

1/4 cup parmesan, shredded

•

1 lb / 500g cherry tomatoes, halved

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