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eggplant-pasta recipe

Date: Tue, 12 Sep 1995 13:47:41 -0400 (EDT)
 From: "Jana L. Wachsler" (wachsler@psy.psych.nova.edu)
 I made an interesting meal yesterday, kind of a cross between baked
 ziti and eggplant parmasagn.
 8 oz pasta, cooked
 1 large eggplant, sliced
 1/2 c. egg substitute
 1 c. breadcrumbs, seasoned to taste with garlic powder, onion powder, and 
 Italian seasoning
 Fat free parmasagn cheese
 12 oz fat free mozzarella
 1 jar or can of prepared fat free spaghetti sauce (I use Hunt's Light)
 While pasta is cooking, slice eggplant, dip in egg substitute and then in 
 breadcrumbs.  Place slices on cookie sheet and bake at 350 for 30 minutes 
 or until tender.  
 While eggplant is cooking, drain pasta, mix with 1/2 sauce and layer on 
 the bottom of a 9 X 12 pan.  Sprinkle with parmasagn cheese.  Top with 
 eggplant slices, the rest of the sauce, and mozarella cheese.  Put back 
 in oven, and bake for about 15-20 minutes more.
 Pretty easy, and it made a lot!  I think I'll be eating this for a month!
 If you want to make this vegan, leave out parmasagn cheese and use vegan 
 mozarella and egg substitute.
 kwovolacto ovolacto