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Eggplant Pasta

8 oz pasta, cooked
1 large eggplant, sliced
1/2 c. egg substitute
1 c. breadcrumbs, seasoned to taste with garlic powder, onion powder, and
Italian seasoning
Fat free parmasagn cheese
12 oz fat free mozzarella
1 jar or can of prepared fat free spaghetti sauce (I use Hunt's Light)

While pasta is cooking, slice eggplant, dip in egg substitute and then in
breadcrumbs. Place slices on cookie sheet and bake at 350 for 30 minutes
or until tender.

While eggplant is cooking, drain pasta, mix with 1/2 sauce and layer on
the bottom of a 9 X 12 pan. Sprinkle with parmasagn cheese. Top with
eggplant slices, the rest of the sauce, and mozarella cheese. Put back
in oven, and bake for about 15-20 minutes more.

 



   

 

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