Ingredients
- 8 ounces bow tie pasta
- 8 cups eggplants
- peeled and cubed
- 2 cups onions
- diced
- 3 cups low-sodium tomato sauce
- 1 pinch ground red pepper
- 12 cup parmesan cheese
- grated
Instructions
- Cook the noodles in a large pot of boiling water for 15 minutes, or until just tender.
- Drain and keep warm.
- Meanwhile, place the eggplant and onions in a 3-quart casserole.
- Cover with lid or vented plastic wrap.
- Microwave on high for a total of 8 minutes, or until soft; stop and stir halfway through the cooking period.
- Stir in the tomato sauce and pepper.
- Cover again and microwave on high for 4 minutes, or until bubbly.
- Serve over the noodles.
- Sprinkle with paremsan.
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