Here's another version of eggplant pasta. It's good, reminds me a little of lasagna. I got it from a Weight Watchers book.
4 cups cubed peeled eggplant
2 ¼ cups (6 ounces) uncooked rotini
2 cups low-fat pasta sauce
¾ cup low-fat cottage cheese
¾ cup (3 ounces) shredded mozzarella cheese
Preheat oven to 425°.
Place eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until tender, stirring once. Remove from oven and reduce to 400°.
Cook pasta according to package directions.
Spread ¼ cup pasta sauce in an 11x7 baking dish coated with cooking spray. Arrange pasta over sauce. Top with eggplant and spoonfuls of cottage cheese. Spoon remaining pasta sauce over top. Cover loosely with foil and bake at 400° for 20 minutes. Uncover, sprinkle with mozzarella cheese, and bake an additional 15 minutes or until lightly browned.
Makes 4 servings at 6 points each.
