This yummy pasta bake makes a hearty meal for up to four adults….
2 medium eggplants (sliced thinly, placed in colander, salted with sea salt, and rinsed and patted dry after 30 minutes)
1/3 cup olive oil
2 onions, chopped
2 cloves garlic chopped
28-ounce can chopped tomatoes, Italian-style
4 tablespoons tomato paste (with Italian herbs)
1 tablespoon Italian spice mix (I used McCormick)
8 ounces dry penne pasta (I used Ronzoni Smart Taste)
10 ounces sliced low-fat mozzarella cheese
Heat half of the olive oil in a large skillet. Add garlic and onion and cook until tender. Add undrained tomatoes, paste, and seasoning. Heat to boiling, reduce and simmer for 30 minutes (until thickened). Cook the pasta until al dente, drain, and add to cooked tomatoes.
Heat remaining oil in another large skillet and lightly fry eggplant in batches till softer and golden. Drain on paper towels.
Preheat oven to 350. Grease bottom of 2 quart casserole. Layer as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant slices, 1/2 of mozzarella slices, 1/2 tomato/pasta mixture, 1/3 eggplant slices, 1/2 of mozzarella slices.
Bake uncovered for 30 minutes, until top layer of cheese is melted and golden.
Let sit for 5 min before slicing. ENJOY!