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65 minutes
Prep: 20 minutes
Cook: 45 minutes
683 calories per serving view nutrition facts
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| 1 | pound | pasta, penne | or davinci ziti |
| 1 | can | ricotta cheese | 15 oz. |
| 1 | each | egg | beaten |
| 1/2 | teaspoon | garlic salt | |
| 1 small | inch | eggplant | peeled, cut into 1/2 inch cubes |
| 1 | each | onion | md, chopped |
| 1 | each | garlic clove | minced |
| 1/4 | cup | olive oil | |
| 1 | each | tomato | 28 oz., whole, cut and undrained |
| 1 | each | tomato paste | 6 oz can |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | teaspoon | italian herb seasoning | |
| 1/4 | teaspoon | red pepper flakes | crushed |
| 3 | cups | mozzarella cheese | shredded |
1. Prepare pasta according to package directions; drain and set aside.
2. In a bowl, combine Ricotta cheese, egg and garlic salt; blend well and set aside.
3. In a skillet, cook eggplant and onion in hot oil until tender.
Stir in tomatoes and tomato paste, Italian herb seasoning and crushed red pepper flakes. Remove fromheat and stir in Parmesan cheese.
4. In a lightly greased 3 quart baking dish, layer half of pasta, half Mozzarella cheese.
Repeat with remaining pasta, Ricotta cheese mixture and tomato mixture; cover.
Bake at 350 degrees for 35 minutes. Uncover and sprinkle with remaining Mozzarella cheese.
Continue baking, uncovered, for 5 to 10 minutes or until cheese melts.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 347mg | 14% |
| Total Carbohydrate 91.0g | 30% |
| Dietary Fiber 5.0g | 18% |
| Sugars 6.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 10% | Vitamin C | 11% | |
| Calcium | 35% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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