Baked pasta and eggplant

Baked Pasta And Eggplant Recipe

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sherry monfils


A yummy and healthy italian dish my dad would make.

★★★★★ 2 votes
15 Min
30 Min


8 oz
ronzoni garden delight ziti
oil for frying
1 large
eggplant, peeled, thinly sliced
28 oz jar heart healthy prego spaghetti sauce
2 c
reduced-fat, shredded mozzarella cheese, divided
1/3 c
reduced-fat grated parmesan cheese, divided

How to Make Baked pasta and eggplant


  • 1Heat oven to 400 Spray a 9" x 13" baking pan w/ cooking spray. Cook pasta, drain.In lg, deep skillet, heat 1/4' oil over medium heat. Cook eggplant in oil until well browned on both sides, add more oil as needed.
  • 2Drain eggplant on paper towels. Reserve 1 cup spaghetti sauce. Combine remaining sauce w/ ziti pasta. Layer 1/2 the ziti mix into bottom of pan. Sprinkle w/ 3/4 cup mozzarella cheese, 1/2 the eggplant and 2 tbsp parmesan cheese. Repeat layers.
  • 3Top w/ reserved sauce and remaining mozzarella and parmesan cheeses. Bake, uncovered for 30 mins, or until bubbly and cheese is melted.

Printable Recipe Card

About Baked pasta and eggplant

Course/Dish: Pasta, Other Main Dishes
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #Eggplant, #and, #baked