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 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

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.

No additional tips available.

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

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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.

Healthy Eggplant & Pasta Bake

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