Veggie Stix Pasta

• 1/2 cup italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1 eggplant small, or 2 small zucchini, peeled and cut into 1/4 x 3-inch sticks
• 2 eggs slightly beaten
• 6 tablespoons olive oil
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce OR Ragu(R) Organic Pasta Sauce
• 1/2 cup chicken broth
• 8 ounces penne pasta cooked and drained

1. Combine bread crumbs, cheese and salt in shallow bowl. Dip eggplant in eggs, then bread crumb mixture, coating well.
2. Heat 2 tablespoons olive oil in 12-inch nonstick skillet and cook 1/3 of the eggplant, turning occasionally, 4 minutes or until golden; remove to paper towel. Repeat with remaining olive oil and eggplant.
3. Wipe skillet clean with paper towel. Add Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat and simmer 1 minute. To serve, lightly toss hot penne with sauce and veggie sticks.

italian seasoned dry bread crumbs, parmesan cheese, salt, eggplant small, eggs, olive oil, world, chicken broth, penne pasta

Taken from www.yummly.com/recipe/Veggie-stix-pasta-303152 (may not work)