baked pasta and eggplant

Name: Baked pasta and eggplant
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 8 ounce(s) ronzoni garden delight ziti; - oil for frying; 1 large eggplant, peeled, thinly sliced; 1 - 28 oz jar heart healthy prego spaghetti sauce; 2 cup(s) reduced-fat, shredded mozzarella cheese, divided; 1/3 cup(s) reduced-fat grated parmesan cheese, divided

(2 RATINGS)

45 Pinches

sherry monfils

worcester, MA

Updated on Jan 28, 2012

A yummy and healthy italian dish my dad would make.

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prep time 15 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make baked pasta and eggplant

Step 1

Heat 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.

Step 2

Drain 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.
Step 3

Top w/ reserved sauce and remaining mozzarella and parmesan cheeses. Bake, uncovered for 30 mins, or until bubbly and cheese is melted.
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