Vegetarian

Spaghetti Eggplant Pie takes 20 minutes to prepare.

Spaghetti Eggplant Pie takes 30 minutes to cook.

Spaghetti Eggplant Pie makes 4 servings.

The ingredients for Spaghetti Eggplant Pie are:

2 cups cooked spaghetti (leftovers)
1 large egg, beaten
3 TBS. grated parmesan cheese
1 medium eggplant, peeled and chopped
1 small red pepper, diced
3 small tomatoes, chopped
minced onion, as desired
garlic powder, as desired
basil, as desired
oregano, as desired
1/2 tsp. salt
1/4 tsp. pepper
2 TBS. light balsamic vinagrette dressing
2 light laughing cow wedges
1/4 cup shredded cheese

Here is how you make Spaghetti Eggplant Pie:

Preheat oven to 350.Place cooked spaghetti in a bowl with egg and parmesan. Mix and place in a sprayed casserole dish to form a crust. In separate bowl mix eggplant, red pepper, tomatoes, herbs and seasonings. Pour over spaghetti crust. Pour dressing over all. Pull cheese wedges into small pieces and place dollops over the casserole. Bake for 20-30 minutes, topping with cheese the last few minutes.Serving Size: Makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JENNIW70.

The nutritional information for Spaghetti Eggplant Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 207.9

• Total Fat: 6.5 g
• Cholesterol: 56.5 mg
• Sodium: 349.2 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 5.0 g
• Protein: 10.0 g