Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Save 60 calories and 7g of fat, including 3g of sat fat, per serving by preparing with 2 Tbsp. oil, and using POLLY-O Natural Part Skim Ricotta Cheese and POLLY-O Part Skim Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.