Categories: Pasta

Ingredients

• 2 cups whole wheat penne pasta
• 2 medium eggplants, peeled and cut lengthwise into 1/4 inch slices
• salt
• 1 tbsp olive oil
• 1 cup chopped onion
• 2 3/4 cups tomato pasta sauce
• 6 plum tomatoes, chopped
• 1/4 cup basil pesto
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated part-skim mozzarella cheese

Directions

1. Cook pasta in boiling salted water in large uncovered saucepan for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan. Set aside.

2. Sprinkle both sides of eggplant slices with salt. Place on wire rack set on baking sheet with sides. Let stand for 20 minutes. Rinse with cold water. Blot dry with paper towels. Spray both sides of eggplant slices with cooking spray. Cook eggplant on greased pan for 2 to 3 minutes per side until golden. Transfer to large plate. Cut into 1 inch pieces. Add to pasta.

3. Heat olive oil in small frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add to pasta. Stir.

4. Add next 3 ingredients. Stir. Transfer to greased 3 quart casserole.

5. Sprinkle with both cheeses. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through and cheese is golden.

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