Baked pasta and eggplant

Name: Baked pasta and eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 8 oz ronzoni garden delight ziti; oil for frying; 1 large eggplant, peeled, thinly sliced; 1 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

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By sherry monfils
@smonfils

A yummy and healthy italian dish my dad would make.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

Add to Grocery List

8 oz

ronzoni garden delight ziti
·

oil for frying
1 large

eggplant, peeled, thinly sliced
1

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

Step-by-Step

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.
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.
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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