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Eggplant Macaroni

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  Macaroni/Vegeroni 1⁄2 Pound
  Margarine 3 Tablespoon
  Eggplant slice 12 , cut 1/2 inch thick
  Unbleached white flour 2 Tablespoon
  Vegetable oil 1 Cup (16 tbs)
  Vegetable 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Vine ripe tomato sauce 2 Cup (32 tbs)
  Parsley 1 Tablespoon, finely chopped
  Basil 1 Teaspoon
  Parmesan cheese 1 Cup (16 tbs), grated
  Mozzarella cheese squares 12 (1 Inch Each)
  Margarine 3 Tablespoon, melted

Cook Vegeropi, or regular macaroni, according to directions on package.
Drain well.
Toss with margarine and keep warm.
Dip eggplant slices on both sides in flour.
Heat 1 /4 cup of vegetable oil and saute a few eggplant slices at a time, adding more oil to pan as required.
When eggplant is brown on both sides, drain on paper towels.
Season with salt and pepper.
Saute onion in remaining oil until tender and combine with Vine Ripe Tomato Sauce, parsley, and basil.
Simmer 5 minutes.
Stir Vegeroni, or macaroni, into 1 1/2 cups of the tomato sauce and spoon a layer of sauce over the bottom of a shallow baking dish.
Top with a layer of eggplant slices and a sprinkling of Parmesan cheese.
Repeat, using remaining Vegeroni, or macaroni, eggplant slices, and cheese.
Pour over remaining 1/2 cup of tomato sauce and top with Mozzarella cheese squares.
Spoon over melted margarine.
Bake for 30 minutes in a 350 degree oven until top is golden brown and bubbly.

Recipe Summary

Main Dish

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Eggplant Macaroni Recipe