Serves: 6
Total Calories: 150
1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick cooking spray.
2. In a medium saucepan, add the eggplant and enough water to cover. Bring to a boil and cook until tender but not mushy, about 10 minutes drain. Add the garlic, basil, and parsley stir to combine. Cover and let stand until the flavors are blended, about 10 minutes.
3. Meanwhile, cook the ziti according to package directions, omitting the salt. Drain and keep warm.
4. Add the tomato sauce to the eggplant mixture and stir lightly until blended.
5. Spread the ziti in the bottom of the prepared baking pan and top with the eggplant mixture. Sprinkle evenly with the cheese. Bake, uncovered, until the cheese melts, about 25 minutes.
EXCHANGES
1 Starch
1 Vegetable
1/2 Fat
NUTRITION FACTS
Calories 127
Calories from Fat 17
Total Fat 2g
Saturated Fat 1g
Cholesterol 5mg
Sodium 65mg
Carbohydrate 22g
Dietary Fiber 2g
Sugars 6g
Protein 6g
This Baked Ziti with Eggplant recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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