On the Menu: Eggplant Pasta Bake

Lately, I have been trying a lot of new dishes for our meals and I thought it would be fun to start a little segment called, "On the Menu", to share with you the tasty recipes we've been trying.

I have been in search of some great vegetarian meals, in a fight to eat healthier and be greener. In my searches, I have found a lovely selection of tasty meals and am amazed when everyone actually likes the them! Macho Man is not in to veggies at all, so when he likes it, it is far more amazing than when Ya-ya eats it all up.

I must add that this dish was absolutely delicious and it was gobbled right up! I think it may be a new favorite, along with the vegetarian Minestrone Soup from last week.

Without further adieu, here is tonight's tasty meal:

Eggplant Pasta Bake
(this is my finished product...It was soooooooo YUMMY!)

Deliciously rich and full of tomato goodness. Whole wheat pasta adds a nutty flavor to this casserole.

2 cups Whole wheat penne pasta (or other tube pasta)
2 Medium eggplants, peeled and cut lengthwise into 1/4 inch (6 mm) slices
Salt, sprinkle
1 tbsp. Olive (or cooking) oil
1 cup Chopped onion
2 3/4 cups Tomato pasta sauce
6 Roma (plum) tomatoes, chopped
1/4 cup Basil pesto
1/2 cup Grated Parmesan cheese
1/2 cup Grated part-skim mozzarella cheese
Cook pasta in boiling salted water in large uncovered saucepan or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan. Set aside.

Sprinkle both sides of eggplant slices with salt. Place on wire rack set on baking sheet with sides. Let stand for 20 minutes. Rinse with cold water. Blot dry with paper towels. Spray both sides of eggplant slices with cooking spray. Preheat gas barbecue to medium (see Note). Cook eggplant on greased grill for 2 to 3 minutes per side until golden. Transfer to large plate. Cut into 1 inch (2.5 cm) pieces. Add to pasta.

Heat olive oil in small frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add to pasta. Stir.

Add next 3 ingredients. Stir. Transfer to greased 3 quart (3 L) casserole.

Sprinkle with both cheeses. Bake, uncovered, in 350°F (175°C) oven for 30 to 40 minutes until heated through and cheese is golden. Serves 6. 1 serving: 447 Calories; 16.6 g Total Fat (8.3 g Mono, 2.6 g Poly, 4.5 g Sat); 13 mg Cholesterol; 64 g Carbohydrate; 7 g Fiber; 17 g Protein; 828 mg Sodium. Note: If preferred, cook eggplant slices in 3 batches in 1 tbsp. (15 mL) olive (or cooking) oil in large frying pan on medium for 2 minutes per side until golden.

Tonight's dish has been brought to you by Company's Coming Most Loved Casseroles Cookbook