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| 8 x ca. 30 g | Spaghetti or Linguine; Or.. Thin Spaghetti, uncooked |
| 1/2 Tasse | skim milk |
| 1/4 Tasse | Egg substitute; Or... |
| 1 gross | egg white |
| 2 Teelöffel | Olive oil or vegetable oil |
| 1 gross | Onion coarsely chopped |
| 2 Tasse | Peeled, diced eggplant |
| 2 klein | Zucchini or yellow squash diced |
| 1 | Red or green bell pepper diced |
| 3 | cloves garlic minced |
| 14 1/2 x ca. 30 g | Canned tomatoes (crushed or stewed) |
| 3 Esslöffel | tomato paste |
| 1/4 Teelöffel | Hot red pepper flakes |
| 1/4 Tasse | Chopped fresh basil; Or... |
| 1 Teelöffel | basilicum dried |
| 4 x ca. 30 g | Pepperoni slices cut into quarters |
| 1/4 Tasse | parmesan grated |
| 1/4 Tasse | Seasoned bread crumbs (Italian) |
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Prepare pasta according to package directions; drain. Toss hot pasta with milk and egg substitute. Coat a 13 x 9-inch baking dish with cooking spray. Add pasta, pressing into an even layer.
In a large skillet, heat oil over medium-high heat. Add onion, eggplant, squash, bell pepper and garlic; mix well. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once. Add tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in basil.
Heat oven to 425 degrees F. Spoon vegetable mixture evenly over pasta. Layer pepperoni on top. Combine cheese and bread crumbs; sprinkle over vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
Each serving provides: 490 Calories; 19.6 g Protein; 74.3 g Carbohydrates; 13 g Fat; 18.8 mg Cholesterol; 814 mg Sodium. Calories from Fat: 24%
with permission)
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