3 cups uncooked ziti pasta
2 1/2 cups peeled, cubed 1/2″ thick eggplant
1 medium onion, chopped
1 15-ounce can chunky tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
2 cups milk
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup egg substitute
1/2 cup grated parmesan cheese
3 tablespoons plain bread crumbs
2 teaspoons margarine, melted
Heat oven to 350 degrees. Spray 9×13 baking dish with non stick cooking spray. In large pan cook ziti until done. Drain and return to pan. Cover to keep warm.
In medium pan, combine eggplant, onion, tomato sauce, cinnamon and oregano. Mix well and bring to a boil. Reduce heat and simmer, stirring frequently, for 10-15 minutes or until eggplant and onion are crisp-tender.
In another saucepan, combine 1/2 cup milk, flour, salt and pepper. Mix with whisk until smooth. Stir in remaining milk. Stirring constantly, cook over medium heat until mixture thickens and boils. Boil and stir for 1 minute and remove from heat.
In bowl, beat eggs and gradually add half of the milk mixture to the eggs, stirring constantly. Combine and add back to the milk mixture in the pan. Add cheese and mix well. Add to cooked ziti and mix gently.
Place half of ziti mixture in sprayed dish. Pout tomato sauce over ziti. Top with remaining ziti mixture. Cut piece of foil to cover pan. Spray one side with non-stick cooking spray and cover dish tightly. Bake at 350 degrees for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine bread crumbs and melted margarine. Mix well and sprinkle over top. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.