This recipe takes a classic American casserole and adds an Italian inspiration, creating a one-dish delight that provide bone health, healthy aging and is great for the diabetic. Not only is it delicious, but it is high in calcium, fiber but low in calories, making it hearth healthy too.
- 1/2 c dry breadcrumbs, finely chopped
- 1 TBSP extra-virgin olive oil
- 2 small chopped zucchini
- 1lb eggplant, (medium size), chopped
- 1 green bell pepper, remove seeds and chop
- 1 medium chopped onion
- 1 sliced stalk celery
- 1 minced clove of garlic
- 1/4 c dry white wine
- 1 can plum tomatoes, 28 oz size, drained and chopped, set juice aside
- Salt & ground pepper
- 1 lb dried penne rigate
- 1 and half c grated mozzarella cheese (part skim)
- 2 lg slightly beaten eggs
- 2 tbsp grated Parmesan cheese
- Set to preheat at 375 °F and spray 3 qt baking dish with cooking spray.
- Line the baking dish half of the breadcrumbs.
- Boil a pot of water for the pasta.
- In large skillet, heat the oil on a medium-high heat, then add bell pepper, celery, eggplant, onion and zucchini. Cook while stirring occasionally, until mixture is tender.
- Add the garlic and then cook for one more minute while stirring constantly.
- Add wine and stir until it has evaporated.
- Add juice and tomatoes and bring to a simmer, then cook until thick.
- Season with salt & pepper and then pour into a large bowl. Let it cool.
- As mixture cools, cook the pasta in salted water, then drain & rinse once done.
- Toss the pasta and vegetable mixture together then add mozzarella.
- Pour the pasta mixture into the baking dish, then drizzle eggs over the top.
- In a small bowl, mix the rest of the 1/4 cup breadcrumbs and Parmesan Cheese.
- Sprinkle over the top then place in oven to bake 40 to 50 minutes.
Ready To Serve
Let dish stand for ten minutes then serve.