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baked pasta and eggplant

(2 ratings)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

A healthy and delicious pasta dinner. I serve w/ homemade garlic bread, w/ lots of minced garlic!

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For baked pasta and eggplant

  • 6 oz
    ziti pasta
  • oil for frying
  • 1 lg
    eggplant, peeled and thinly sliced
  • 1
    28 oz jar prego marinara sauce, divided
  • 2 c
    reduced-fat shredded mozzarella chees, divided
  • 1/3 c
    grated parmesan chees

How To Make baked pasta and eggplant

  • 1
    Heat oven to 400. Spray a 9" x 13" casserole dish w/ cooking spray.
  • 2
    Cook pasta as directed, drain, keep warm. In lg skillet, heat 1/4" oil over medium heat until hot. Fry eggplant in oil, a few slices at a time until browned on both sides. Drain on paper towels. Reserve 1 cup marinara sauce.
  • 3
    Combine remaining sauce and pasta. Layer 1/2 the ziti mix in bottom of dish. Sprinkle w/ 3/4 cup mozzarella cheese, 1/2 the egplant and 2 tbsp parmesan cheese. Repeat layers. Top w/ reserved sauce, remaining mozzarella cheese and parmesan cheese. Bake 30 min, or until bubbly and heated through.
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