Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

From the July 2007 issue of Cooking Light.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
  4. Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
  5. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
  6. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray.
  7. Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.
Most Helpful

4 5

Pretty tasty dish, I liked it. The recipe doesnt say how much zucchini to put in, so I just tossed in whatever frozen I had around and it was fine.

5 5

This is a fabulous recipe! Easy with wonderful flavors! I chopped up the scallions and put them to the side more for garnish...when cleaning up the kitchen I found them...forgot to use them! I also used fresh oregano (it looked good in the garden!) I also used fresh mozza...so I didn't need to uncover and bake the final 5 minutes. Thank you for a wonderful pasta meal!