Eggplant and Ziti Casserole

At work we get all types of free samples of produce for various reasons. Last month I got a few eggplants and had to think of some creative ways to use them. I also had some non-fat ricotta cheese that I needed to use up. I decided to try to make a casserole. I had seen something similar on a recipe website a few months before. I love casseroles! Not alot of work or clean up, plenty of leftovers and the food is so hearty!

I cut the eggplant up into long slices about 1/4 inch wide and fryed until brown on both sides. I lined the bottom of a casserole dish with the eggplant and set aside.

I used Ronzoni smart taste penne rigati- its suppose to have vitamins and be healthier for you. I used 3/4 of the box of penne - boiled some water and cooked the pasta until tender.

While the pasta was cooking I mixed the carton of non-fat ricotta cheese with a little parmesan cheese, cracked black pepper, italian seasoning, a little crushed red pepper and garlic salt.

When the penne was done cooking I drained and mixed with the ricotta cheese mixture. Layered half of the penne/cheese mixture over the eggplant and then add a layer of red sauce and the rest of the penne/cheese over that. Bake at 400 degrees until the cheese and noodles on top turn golden brown.

What I got looked like this:

It was sooo good and pretty healthy too!