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Pasta With Eggplant

American.Gourmet's picture
Ingredients
  Eggplants 3 Small
  Olive oil 1⁄2 Cup (8 tbs)
  Elbow macaroni/Other pasta 1 Pound
  Canned tomato sauce/Basic tomato sauce 2 Cup (32 tbs)
  Mozzarella cheese 1⁄2 Pound, cut into slivers
  Butter 2 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. Peel the eggplants and cut them into one-half-inch slices. Brown the slices in the oil and drain on absorbent paper.
2. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well. Preheat oven to moderate (350° F.).
3. Return the macaroni to the pot, add the sauce and stir well.
4. In a large greased casserole, arrange the macaroni, eggplant and moz-zarella in layers. Dot with butter and sprinkle with grated Parmesan cheese.
5. Place in oven and bake, uncovered, until bubbly and lightly browned, about twenty minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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