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Baked Ziti With Eggplant

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Ingredients

  • 1 pound eggplant peeled, diced
  • 1 garlic clove minced
  • 4 fresh basil leaves finely chopped
  • 1/4 cup minced fresh parsley
  • 4 ounces ziti
  • 1 can sodium-free tomato sauce - (15 oz)
  • 1/2 cup shredded part-skim mozzarella cheese

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees. Spray an 8- by 8-inch pan with nonstick cooking spray.

In a medium saucepan, add the eggplant and enough water to cover. Bring to a boil and cook until tender but not mushy, about 10 minutes; drain. Add the garlic, basil, and parsley; stir to combine. Cover and let stand until the flavors are blended, about 10 minutes.

Meanwhile, cook the ziti according to package directions, omitting the salt. Drain and keep warm.

Add the tomato sauce to the eggplant mixture and stir lightly until blended.

Spread the ziti in the bottom of the prepared baking pan and top with the eggplant mixture. Sprinkle evenly with the cheese. Bake, uncovered, until the cheese melts, about 25 minutes.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 127; Calories from Fat 17; Total Fat 2g; Saturated Fat 1g; Cholesterol 5mg; Sodium 65mg; Carbohydrate 22g; Dietary Fiber 2g; Sugars 6g; Protein 6g.

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