Eggplant Provolone

An easy vegetarian dish to prepare that is very tasty.




½ lb. spaghetti 1 eggplant, ¾ lb 8 (1 oz) slices of Provolone cheese 1 pkg. Knorr Parma Rosa sauce mix 1¼ c. milk 1 T. butter or margarine 2 T. Italian seasoning 1 T paprika

Nutritional information

No nutrition information available


Boil spaghetti, drain, and set aside. Peel and slice eggplant in 3/8" rounds. Brown both sides in non-stick pan that has been sprayed with Olive Oil Pam. Set aside. Prepare Parma Rosa sauce according to package directions. Preheat oven to 350 degrees. Spray 10x13 baking dish with Olive Oil Pam. Place the pasta in dish. Pour sauce over spaghetti. Toss pasta with spoon to coat all. Sprinkle with 1T Italian seasoning. Arrange cooked eggplant over spaghetti. Sprinkle with 1 T. Italian seasoning. Cover eggplant with Provolone cheese and sprinkle 1 T paprika over cheese. Put in oven and bake 15 to 25 minutes, until cheese is melted. Serve with tossed green salad.