Eggplant Pasta Bake - KNEP - Kentucky Nutrition Education Program


Eggplant Pasta Bake

Receta en Español
Servings:8Serving Size:3/4 cup Recipe Cost:$11.15Cost per Serving:$1.39
Eggplant Pasta Bake


  • Nonstick spray
  • 1 (12 ounce) box whole-grain bowtie or penne pasta
  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into small cubes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon garlic powder
  • 2 (14.5 ounce) cans diced petite tomatoes
  • 2 tablespoons Italian seasoning
  • 1 (16 ounce) container low-fat cottage cheese
  • 1 cup mozzarella cheese


  1. Preheat oven to 425 degrees F. Spray a 9×13 baking dish with nonstick spray and set aside. 
  2. Cook pasta according to package instructions in large stock pot. Drain and return pasta to pot. 
  3. Heat olive oil in large skillet over medium-high heat. Stir in eggplant, salt, pepper, and garlic powder. Cook until tender, about 5-7 minutes. 
  4. Add tomatoes and Italian seasoning. Cook another 2 minutes. Remove from heat. 
  5. Add vegetable mixture, cottage cheese and mozzarella cheese to pasta pot. Stir to combine. 
  6. Pour into baking dish and bake 15-20 minutes. 
Source: Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service

310 calories; 7g total fat; 2.5g saturated fat; 0g trans fat; 10mg cholesterol; 410mg sodium; 44g carbohydrate; 4g fiber; 8g sugar; 0g added sugar; 17g protein; 0% Daily Value of vitamin D; 15% Daily Value calcium; 10% Daily Value of iron; 10% Daily Value of potassium.