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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is an easy and delicious meal. Allowing this entrée to stand about 20 minutes after baking allows the flavors to meld. -Lorraine Fina Stevenski, Clearwater, FL Ingredients:
1 pound uncooked rigatoni |
1/4 cup olive oil, divided |
5 1/2 cups diced peeled eggplant (about 1 pound) |
6 garlic cloves, minced |
2 cups thinly sliced walla walla or other sweet onion (about 1 large) |
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups) |
3/4 cup thinly sliced green onions (about 6) |
1/4 cup chopped fresh basil |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (28-ounce) can organic crushed tomatoes, undrained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
cooking spray |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
4. Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
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