Healthy Eggplant & Pasta Bake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 medium eggplant, sliced 1/4-inch thick
• 1 large zucchini, sliced 1/8-inch thick
• 4 garlic cloves, diced
• 1 1/2 cups dry measure quinoa pasta (elbows)
• 1 (16 ounce) container low fat cottage cheese
• 1 egg
• 8 ounces shredded part-skim mozzarella cheese
• 2 ounces grated romano cheese (or parmesan)
• 1 (25 ounce) jar spaghetti sauce (or about 1 1/2 cups homemade)
• salt & fresh ground pepper

Recipe

• 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.