Veggie Stix Pasta

1. 1

   Combine bread crumbs, cheese and salt in shallow bowl. Dip eggplant in eggs, then bread crumb mixture, coating well.

2. 2

   Heat 2 tablespoons olive oil in 12-inch nonstick skillet and cook 1/3 of the eggplant, turning occasionally, 4 minutes or until golden; remove to paper towel. Repeat with remaining olive oil and eggplant.

3. 3

   Wipe skillet clean with paper towel. Add Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat and simmer 1 minute. To serve, lightly toss hot penne with sauce and veggie sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.