Baked Eggplant Parmigiana Over Whole-Wheat Noodles

By á-174942

Ingredients

• 2 servings olive oil cooking spray (5 one-second sprays per serving)
• 1 cup quick-cooking rolled oats
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon table salt
• 1/3 cup fat-free skim milk
• 1 1/2 pounds eggplant - (abt 1 large) sliced crosswise
• into 1/2"-thick slices
• 2 tablespoons Kraft Non-Fat Grated Cheese Topping (or other brand)
• 12 ounces uncooked whole-wheat spaghetti
• 28 ounces canned diced tomatoes with
• green pepper, celery and onion
• 16 ounces canned tomato sauce
• 8 ounces Kraft Free Shredded Mozzarella Cheese (or other brand)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes.

Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. Cover spaghetti to keep warm.

In a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 cup of sauce mixture and pour remaining sauce mixture over spaghetti; toss to combine.

Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.)

Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top.

This recipe yields 4 servings; about 1 1/4 cups of spaghetti and 3 baked eggplant slices per serving.

Points® Value: 12