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Eggplant Parmesan with Pasta

photo by:kraft
This is yummy and filling. I made it with whole wheat vermicelli since I didn't have spaghetti
posted by
jck_1
on 6/13/2008
time
prep:
10 min
total:
40 min
servings
total:
4

what you need

1
 fresh eggplant, sliced very thinly, leaving peel on
20
 large fresh s, sliced
1
tsp.  dried oregano leaves
1
tsp.  dried basil leaves
2
cups  reduced sodium spaghetti sauce
1/3
cup  KRAFT Grated Parmesan Cheese
1-1/2
cups  KRAFT 2% Milk Shredded Mozzarella Cheese
6
oz.  spaghetti, uncooked
 
4
cups  chopped frozen broccoli
 
32
fl oz   (4 cups) drinking water

Make It

PREHEAT oven to 425°F. Lightly coat 9" x 12" baking pan with cooking spray.

ARRANGE eggplant slices in pan; layer sliced mushrooms on top. Sprinkle with oregano and basil; cover with pasta sauce. Cover tightly and bake 30 min. Uncover; sprinkle with parmesan and then mozzarella; bake uncovered 5 min., or until cheese bubbles.

COOK pasta per package instructions. Serve eggplant parmesan over pasta. Divide into 4 equal servings.

HEAT broccoli according to package instructions; serve each person 1 cup broccoli.

SERVE each person an 8 fl oz glass of water with the meal.

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