Oven-baked Macaroni With Eggplant Recipe

Oven-Baked Macaroni with Eggplant

From flavorsofitaly 16 years ago

This meatless dish can be served as a side item, but is filling and tasty enough for a main dish!

Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.
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robertg 16 years ago
Sorry that I didn't have this resipe when I had eggplants in the garden.Will have to get some for this sounds great.Thanks for the pose..Bob
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rosemaryblue 16 years ago
Just love your recipes! So simple, but wonderful combination of ingredients!
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flavorsofitaly Memphis, TN

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