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baked pasta and eggplant

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

A yummy and healthy italian dish my dad would make.

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

Ingredients For baked pasta and eggplant

  • 8 oz
    ronzoni garden delight ziti
  • oil for frying
  • 1 lg
    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

  • 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.
  • 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.
  • 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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