Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a bit quicker than making eggplant lasagna. Simple ingredients make this a quick weeknight meal. Great as a main dish or serve it with some chicken for a wonderful meal.

Ingredients Nutrition

Directions

  1. Cook pasta according to directions, rinse and drain.
  2. Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
  3. Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
  4. Bake at 350 degrees for 20-30 minutes or until heated through.
Most Helpful

4 5

It was good--really no eggplant taste, because it cooks up so nicely. We used a whole pound of pasta, so to compensate, we used a big jar of spaghetti sauce. My husband thought it could have used more sauce still. We don't have the herbes de provence on hand, but we seasoned with a variety of Italian seasonings.