Cut the eggplant into 3/4-inch cubes.

Cook and stir eggplant in 2 Tbsp of zesty Italian dressing in a large nonstick skillet on medium-high heat for 5 minutes.

Add the thinly sliced chicken Italian sausage to the skillet.

Cook for 4 minutes, or until the sausage is evenly browned, stirring frequently and adding minced garlic for the last minute.

Stir in lower-sodium pasta sauce and crushed red pepper.

Bring the mixture to a boil, then cover the skillet.

Simmer on medium-low heat for 10 minutes, or until the eggplant is tender, stirring occasionally.

Meanwhile, cook whole wheat penne pasta as directed on the package, omitting salt.

Drain the pasta and place it in a large bowl.

Add the sauce, coarsely chopped fresh basil, and the remaining zesty Italian dressing to the bowl.

Mix lightly to combine.

Sprinkle with Kraft 100% Parmesan Light Grated Cheese before serving.