3 cups uncooked ziti pasta or other medium shaped pasta
2 1/2 cups peeled, cubed eggplant
1 medium onion, chopped
1 (15-ounce) can reduced fat chunky tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
2 cups skim milk
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup fat-free egg substitute
1/2 cup grated parmesan cheese
3 tablespoons plain bread crumbs
2 teaspoons reduced fat or "light" margarine, melted

Heat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray. In large pan cook pasta according to package directions without salt or oil. Drain and return to pan and 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 and cook over medium heat until mixture thickens and boils, stirring constantly. 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. Add the remaining milk mixture and cheese and mix well. Combine milk mixture and cooked pasta and toss to coat.

Place half of pasta mixture in sprayed baking dish. Pour tomato sauce over pasta. Top with remaining pasta mixture. Cover with foil and bake at 350 degrees for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine breadcrumbs and melted margarine. Mix well and sprinkle over top. Bake uncovered an additional 5 minutes.

Makes 8 Servings
Serving Size: 12 ounces