Healthy Eggplant & Pasta Bake

READY IN: 1hr 20mins
Recipe by jude503

I started craving Eggplant Ziti after watching too many episodes of The Soprano's - but I wanted a version I could feel good about eating. Use regular pasta if you like - But if you've never tried quinoa pasta it is awesome. It's way healthier than regular pasta and tastes a little like corn. Easy and DELISH!

Top Review by Deb B.

I followed the recommendations exactly as suggested with two minor changes. I used two small eggplants since I did not have zucchini and I used a high fiber pasta rather than the quinoa pasta. It was EXCELLENT! All of the sinfully delicious taste of a heavy italian meal without any of the guilt! I also didn't know what you wanted people to do with the 4 cloves of garlic, I just minced the garlic and tossed it into the sauce as I layered the dish. Really nice! I will make it again.

Ingredients Nutrition

Directions

  1. Salt eggplant slices and let sit 30 minutes in colander.
  2. Preheat oven to 400 degrees. Bring large pot of water to boil. Cook pasta 4-5 minutes (about halfway done). drain & rinse with cold water.
  3. Mix egg and cottage cheese together. Rinse eggplant and pat dry.
  4. Use a 9x9 or 9x13 casserole dish (the 9x9 will be filled to the brim). Spray with olive oil cooking spray. Start layering the ingredients. First a thin layer of sauce, then arrange so there are 2 layers of each ingredient: salt & pepper the veggies a little as you go & make sure the cottage cheese mixture is next to the pasta (it cooks into the pasta & tastes great). Top layers with sauce and about 1/2 the mozz & parm.
  5. Bake 40 minutes covered & then uncover 'til brown & bubbly (about 10 more min.) Let sit a few minutes before slicing.

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