Eggplant And Pesto Baked Pasta

• 18 oz small pasta
• 2 None large zucchini, grated
• 7 oz green pesto
• 2 None large eggplants, thinly sliced lengthwise
• None None olive oil, for brushing
• 7 oz mozzarella cheese, grated
• 1 oz Parmesan cheese, grated
• 1 lb cherry tomatoes, halved

1. Preheat oven to 350u0b0F. Cook pasta in boiling salted water until al dente. Drain then return to pan along with zucchini and pesto. Toss to combine.
2. Meanwhile, brush both sides of eggplant slices with oil. Working in batches, cook in a large nonstick frying pan over medium heat until browned on both sides. Drain on paper towels.
3. Spoon pasta mixture into a shallow baking dish. Top with eggplant slices, slightly overlapping. Sprinkle with cheese and top with tomatoes, cut-side up. Bake for 45 mins, or until heated through and cheese is lightly browned.

pasta, zucchini, green pesto, eggplants, olive oil, mozzarella cheese, parmesan cheese, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/32138 (may not work)