Eggplant Parmesan with Pasta

• 1 fresh eggplant, sliced very thinly, leaving peel on Safeway 1 ea For $1.28 thru 02/09
• 20 large fresh s, sliced
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 2 cups reduced sodium spaghetti sauce
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 4 oz. spaghetti, uncooked
• 4 cups chopped frozen broccoli
• 32 fl oz (4 cups) drinking water

1. Preheat oven to 425F.
2. Lightly coat 9" x 12" baking pan with cooking spray.
3. Arrange eggplant slices in pan; layer sliced mushrooms on top.
4. Sprinkle with oregano and basil; cover with pasta sauce.
5. Cover tightly and bake 30 min.
6. Uncover; sprinkle with parmesan and then mozzarella; bake uncovered 5 min., or until cheese bubbles.
7. Cook pasta per package instructions.
8. Serve eggplant parmesan over pasta.
9. Divide into 4 equal servings.
10. Heat broccoli according to package instructions; serve each person 1 cup broccoli.
11. Serve each person an 8 fl oz glass of water with the meal.

fresh eggplant, fresh s, basil, oregano, spaghetti sauce, parmesan cheese, milk, frozen broccoli, water

Taken from www.kraftrecipes.com/recipes/eggplant-parmesan-pasta-59239.aspx (may not work)