Eggplant Casserole over Pasta

Yields: 6 servings

2 points per serving | 5.5 pts per serving over pasta

My rating:

5 stars from me! This recipe is absolutely delicious! What a great way to prepare eggplant. This can be served over pasta for 5.5 points per serving or by itself for 2 points per serving. Enjoy!

Ingredients:

1 lg. onion, chopped
2 med eggplant, peeled and cut in chunks (or 1 eggplant and 1 package of mushrooms)
1 28 oz can crushed tomatoes (do not drain)
2/3 cup seasoned breadcrumbs
1 tsp basil
1 tsp garlic powder (I recommend using real garlic cloves. I use 3 peeled/chopped cloves in this recipe)
salt and pepper to taste
4 tbs. grated parmesan cheese
12 oz of your favorite pasta

Directions:

Chop/peel onion and eggplant. (I chop the onion and garlic cloves right in the food processor which works great!)

Preheat over to 350. Spray 13 x 9 baking dish with non stick cooking spray. Spray large nonstick saucepan with non stick cooking spray, heat. Add onion, cook until it just begins to get soft. Add eggplant, tomatoes, bread crumbs, garlic, basil, salt and pepper. Bring to a boil, stirring as needed, until mixture is thick.

Transfer mixture to baking dish. Bake covered until tender, 40-45 min. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 10-15 min. Let stand 5 min before serving.

Yields: 6 servings. Serve each serving over 2 oz. of your favorite pasta

Nutritional Info:

(per serving) Approx. 294 calories, 3.6 g. fat, 3.8 g. fiber (5.5 points per serving)

(per serving without pasta) Approx: 94 calories, 2.6 g. fat, 1.8 g. fiber (2 points per serving)