1 (10 oz) box of whole grain penne pasta
2 Tbsp olive oil
3 cloves garlic, minced
2 small eggplants, washed and diced into 1-inch cubes
sea salt and pepper
4-5 roma tomatoes, diced
1 (15 oz) part-skim ricotta cheese
1½ C part skim shredded mozzarella cheese, divided
6 Tbsp basil, thinly sliced

Preheat oven to 425 degrees. Cook penne according to package directions. Meanwhile, coat 9×13 baking pan with cooking spray; set aside. Heat olive oil in large skillet over medium-high heat. Add garlic; cook 1 minute. Stir in eggplant, season with salt and pepper. Cook until tender, approx 7-8 minutes. Add tomatoes, cook 2 minutes. Remove from heat. Add ricotta, 1 C mozzarella cheese, and basil; stir until incorporated. Pour into prepared baking dish and top with ½ C remaining cheese. Bake 15-20 minutes or until cheese in melted.

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