BAKED EGGPLANT PARMESAN SPAGHETTI

Baked Eggplant Parmesan Spaghetti image

Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

1 large eggplant (1-1/2 lb.)
6 Tbsp. (1/2 pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 egg whites
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. multi-grain spaghetti, uncooked
2 Tbsp. chopped fresh basil

Steps:

Heat oven to 425°F.
Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g