I started craving Eggplant Ziti after watching too many episodes of The Soprano's - but I wanted a version I could feel good about eating. Use regular pasta if you like - But if you've never tried quinoa pasta it is awesome. It's way healthier than regular pasta and tastes a little like corn. Easy and DELISH!

Ingredients

6 serv.

medium eggplant↗1
sliced 1/4-inch thick
large zucchini1
sliced 1/8-inch thick
garlic cloves↗4
diced
dry measure quinoa pasta (elbows)↗1 1⁄2 cups
low fat cottage cheese↗1 ounce
16 ounce container
egg↗1
shredded part-skim mozzarella cheese8 ounces
grated romano cheese (or parmesan)2 ounces
spaghetti sauce (or about 1 1/2 cups homemade)↗1 ounce
25 ounce jar
salt & fresh ground pepper

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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