Italian Eggplant Casserole

[Guest guest]

Italian Eggplant Casserole

 

4 oz. whole wheat spaghetti, broken

into 2 in. pieces

1 lg. eggplant, peeled and cut into

1/2 in. cubes (6 c.)

1 med. onion, chopped

1 med. carrot, chopped

1 sm. zucchini, chopped

1 (4 1/2 oz.) can sodium reduced

tomatoes

1 (6 oz.) can tomato

paste

2 cloves garlic, minced

1 1/2 tsp. dried oregano, crushed

1 tsp. dried basil, crushed

1/2 tsp. pepper

 

Cook spaghetti according to directions; drain.

Meanwhile, in a steamer basket, place eggplant, onion,

carrot, and zucchini. In a Dutch oven, place filled

basket over, but not touching, boiling water. Cover

and reduce heat. Steam for 5 to 7 minutes or until

vegetables are crisp tender; remove from Dutch oven.

In a large mixing bowl, stir together steamed

vegetables, undrained tomatoes, paste, garlic, basil,

oregano, and pepper. Spread 2 cups tomato mixture on

the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top

with cooked spaghetti; sprinkle with Parmesan cheese

if desired. Spoon remaining tomato mixture over top;

sprinkle with a dash more Parmesan. Bake, uncovered,

in a 350 degree oven for 30 to 35 minutes or until

bubbly. Serves 6.