Healthy Eggplant & Pasta Bake Recipe

Name: Healthy Eggplant & Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced 1/4-inch thick; 1 large zucchini, sliced 1/8-inch thick; 4 garlic cloves, diced; 1 1/2 cups dry measure quinoa pasta (elbows); 1 (16 ounce) container low fat cottage cheese; 1 egg; 8 ounces shredded part-skim mozzarella cheese; 2 ounces grated romano cheese (or parmesan); 1 (25 ounce) jar spaghetti sauce (or about 1 1/2 cups homemade); salt & fresh ground pepper

Servings: persons

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.

844

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, sliced 1/4-inch thick, 1 large zucchini, sliced 1/8-inch thick, 4 garlic cloves, diced, 1 1/2 cups dry measure quinoa pasta (elbows), and more.

Yes, Healthy Eggplant & Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Eggplant & Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions