Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This is an easy and delicious meal. Allowing this entrée to stand about 20 minutes after baking allows the flavors to meld." --Lorraine Fina Stevenski, Clearwater, FL

Lorraine Fina Stevenski, Clearwater, FL
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
10 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.

  • Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

  • Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.

Nutrition Facts

346 calories; calories from fat 29%; fat 11g; saturated fat 4g; mono fat 5.3g; poly fat 0.8g; protein 15.7g; carbohydrates 45.7g; fiber 5g; cholesterol 17mg; iron 2.5mg; sodium 397mg; calcium 224mg.
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